t  ."if 


CIHM 
Microfiche 
Series 
(Monographs) 


ICMH 

Collection  de 
microfiches 
(monographies) 


Canadian  Institute  for  Historical  Microreproductions  /  Institut  canadien  de  microreproductions  historiques 


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Technical  and  Bibliogrpohic  Notes  /  Notes  techniques  et  oibliographiques 


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D 


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I      I    Pages  detached  /  Pages  detachees 

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lOx 


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30x 


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3 


28x 


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&§S^ji:ifisfy^i*jl 


The  copy  filmed  here  has  been  reproduced  thank, 
to  the  generosity  of: 

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The  images  appearing  here  are  the  best  quality 
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Ongmal  copies  in  printed  paper  covers  are  filmed 
beginning  with  the  front  cover  and  ending  on 
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tfrst  page  with  a  printed  or  illustrated  impres- 
sion  and  ending  on  the  last  page  with  a  printed 
or  Illustrated  impression. 


The  last  recorded  frame  on  each  microfiche 

T^iS ncn?.?'"  *''"  '^'"''*='  -^  ("laaning  "CON- 
TINUED  ),  or  the  symbol  V  (meaning  'END") 
whichever  applies. 

Maps,  plates,  charts,  etc..  may  be  filmed  at 
different  reduction  ratios.  Those  too  large  to  oe 
entirely  included  in  one  exposure  are  filmed 
beginning  in  the  upper  left  hand  corner,  left  to 
right  and  top  to  bottom,  as  many  frames  as 
required.  The  following  diagrams  illustrate  the 
method: 


L'exemplaire  film*  fut  reproduit  grace  i  la 
gAnArositA  de: 

Bibliotheque  nationale  du  Canada 

51  JinenMT' ,"'"'""  '"""  ""'  '^  condition  e. 
de  la  nanet«  de  I  exemplaire  film*,  et  en 

fil'maVe'""*  '"'^  '"  ""'^'»'°"»  «*"  "ntrat  de 

Les  exemplaires  originaux  dont  la  couverture  en 

P.rre7rem"''r**  ""^  "'"*»  «»"  ^'  '  — "nt 
par  le  premier  plat  et  en  terminant  so.,  par  la 

dern.*re  page  qui  comporte  une  empreinte 
Dl«   «".T."  °"  "'i^^'^'^^on.  soit  par  le  second 
plat,  selon  le  cas.  Tous  les  autres  exemplaires 
originaux  sont  film*»  en  commenpant  par  la 
premiire  page  qui  comporte  une  empreinte 

t"^l'.V°"  °"  '^ '""«'«'on  et  en  terminant  par 
18  derniAre  page  qui  comporte  une  telle 
empreinte. 

Un  des  symboles  suivants  apparaitra  sur  la 
derni*re  :mage  de  cheque  microfiche,  selon  le 
cas:  le  symbole  —^  signifie  "A  SUIVRE"    le 
symbole  V  signifie  "FIN". 

rHILltTH'  P""'=^"•  tableaux,  etc..  peuvent  etre 
film*s  *  des  taux  de  reduction  diff*rents 

r-n'fl"'.'"  '^""'"•"t  «"  t'oP  grand  pour  etre 
reproduit  en  un  seul  clich*.  il  est  film*  A  partir 

et  de  haut  en  bas.  en  prenant  le  nombre 

d  .mages  nicessaire.  Les  diagrammes  suivants 

illustrent  la  m*thode. 


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FARM   DAIRYING 


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FARM  DAIRYING 


nv 


LAURA    ROSE 

niMONHTRATOR  ASn  I  FCTlRf  R  IV  OAIRYINr,  AT  THE  ONTARIO 
AGRItVLTLRAI.  eoi.l  EGE,  r.UFI.PH.  CANAflA 


tyirn  n.i.rsTR^noss 


CHICAGO 
A.  C.  McCLURG&CO. 

1911 


in  I 


■VN^j^r 


Copyright 

A.  C.  McCLURG  tc  CO. 

1911 


Publiihed  April,  1911 


Entere<i  nt  Stationen'  Hall,  London,  Zng'an'i 


jeiit 


9. 9.  ^M  llttitttits  (Eanqintg 


T^'^^f^^^^. 


Wi^^^M^ 


^^mmw^^ws. 


To  Annie  Rose 
My  Sister,  Friend y  and  Co -Worker 


^^ 


NOTE 

/N  this  book  it  has  been  my  earnest  desire  and 
aim  to  present  the  dairy  industry  in  a  simple, 
practical  manner,  in  the  hope  of  benefiting  those 
desirous   of  improving  and  succeeding  in   their 
chosen  occupation.    I  have  "  been  a-gathering  this 
for  years,  a  little  at  a  time."    It  would  be  impossi- 
ble for  me  to  mention  personally  and  to  thank  the 
many  who  have  contributed  to  my  store  of  knowl- 
edge.   I  am  sincerely  grateful  to  all.    My  happi- 
est thought  is  that  the  knowledge  I  have  acquired 
I  hereby  have  the  opportunity  to  give  to  others, 
that  they  in  turn  may  be  inspired  to  better  work, 
receive  more  remuneration,  and  find  a  broader 
field  of  happiness  in  their  labor. 

GuELPH,  Canada,  ^-  ^• 

February,  igji. 


'f!.i^' ■"'.'. 


CONTENTS 


CHAPTER 

I 

Dairy  Agriculture 

page 

15 

II 

The  Dairy  Farm 

18 

III 

The  Cow  Stable 

21 

IV 

Suggestions  for  Building 

Stables       

30 

V 

The  Dairy  Breeds  of  Cows 

34 

VI 

The  Cow 

39 

VII 

A  Standard  and  a  Record 

Necessary          .        .        .        • 

46 

VIII 

Calving  Time 

50 

IX 

Care  of  the  Calf 

55 

X 

The  Heifer  .... 

64 

XI 
XII 

The  Feeding  of  Cows 
Rations  —  The  Nutritive  Valui 

.        67 

OF  Common  Foodstuffs    . 

•        76 

XIII 

Fodder  Crops 

80 

XIV 
XV 

Silos  and  Silage  . 

The  Farm  Water  Supply 

.       86 
.       96 

XVI 

Watering  the  Cows    . 

100 

XVII 

The  Cow's  Digestion  . 

.      103 

XVIII 

Composition  of  Milk  . 
[  vil  ] 

.      108 

.vv^iS  '^MM^^m.tim:^^^''^''''^ 


CONTENTS 

CHAPTER 

XIX  The  Udder  and  the  Secretion 

OF  Milk     .        .        •        • 

XX  Milking  the  Cows 

XXI  Milking  Machines      . 

XXII  Str.\ining  the  Milk    . 

XXIII  Milk  for  the  Cheese   Factory 

XXIV  Creaming  Milk    . 
XXV  Separators     .... 

XXVI    Bacteria  in  Relation  to  the 

Dairy  .... 

XXVII    Pasteurization  of  Cream   . 
XXVIII    Cream  for  Cream  Gathered 
Creameries 
XXIX    Culture  or  Starter  for  Ripen 

INC  Cream 
XXX    Dairy-room  and  Churn 
XXXI    Care  of  the  Churn  and 

Wooden  Utensils 
XXXII    Care  and  Ripening  of  Cream  for 
Chur>'vg 

XXXIII  Butter-making     . 

XXXIV  Difficulties  in  Churning  — 

Causes  and  Remedies 
XXXV    Defects  in  Butter 
XXXVI    Packing  Butter  . 
XXXVII    Butter  for  Exhibition 

[  viti  ] 


PAGE 

Il6 
121 

132 
134 
I3O 
142 
148 

163 

165 

168 
171 

176 

179 
186 

202 
208 
210 
213 


-it*m 


CHAPTER 
XXXVIII 


XXXIX 

XL 

XLI 

XLII 

XLIII 

XLIV 

XLV 

XLVI 

XLVII 

XLVIII 
XLIX 

L 

LI 

LII 


CONTENTS 

PAGE 

The  Retail  Milk  Trade  — The 
Producers'  and  Consumers' 
Responsibilities         .        •        -217 
The  Retail  Cream  Trade—  How 
TO     Standardize     Milk     and 

Cream 222 

Milk  Preservatives  .  .  .  225 
Milk  Definitions  .  .  •  227 
Farm  Cheese-making  .  .  •  230 
Soft-cheese-making  .  .  •  239 
Dainty  and  Popular  Milk  and 

Cream  Dishes  ....  245 
Food  Value  of  Skim-milk  and 

Buttermilk       ....      252 
Profitable  Use  of  the  By-prod- 
ucts OF  the  Dairy  .        .  254 
The  Value  of  Manure  and  the 

Use  of  Absorbents  .  .  •  257 
The  Babcock  Milk  Test  .  .  260 
Acidimeter  —  A  Test  for  Acid  in 

Milk 272 

The  Ice-house     ....      274 
Flies  —  Flies  on  Cattle     .        .      276 
Diseases  Commo>.  to  Cows  — 
Symptoms  and  Treatment      .      280 

[ix] 


.■^^mimii.^wmA' 


■■^r^sm^^^^ 


ILLUSTRATIONS 


'♦l 


Portrait  of  the  Author 
Agricultural  ladder     .... 
Barns  with  no  provision  for  admitting  light  and 
air:  such  as  these  are  breeding  places  for  tuber- 
culosis       

A  humane  and  much-approved-of  cow  tie 

Dairy  barns,  Ontario  Agricultural  College,  Guelph 

Model  barn  plan 

The  new  ideal  stall 

The  litter-carrier 

Colantha  Johanna  Lad,  the  famous  Holstein  bull 

A  champion  Ayrshire  bull 

Worthy  to  be  head  of  the  herd :  Jersey  bull,  Ox- 
ford Wrangler,  a  great  prize-winner,  owned  by 
Lord  Rothschild 

A  champion  Guernsey  bull        .... 

Lady  Viola,  the  unbeaten  Jersey  cow  of  England 
and  Jersey 

A  herd  of  fine  Guernseys 

De  Kol  Creamelle,  Holstein       .... 

A  model  type  of  Ayrshire  cow      .... 

Dutch  Belted  cattle    . 

•  •  •  • 

[xi] 


PAGE 

Frontispiece 
i6 


22 

25 

26 

27 
31 
32 
36 
36 


38 
38 

42 
4a 
52 
52 

68 


I 


im^^'smsmissgi^^^Fmi^^^^^^^i^^^m 


ii4.s?;;t=<;vi!!;.:-i. .- -  ^ifese&^SJ-^ja^.^ii: 


ILLUSTRATIONS 


Kerr>'  cow,  Shamrock  II,  winner  of  many  medals 

and    prizes       ••.... 
Alfalfa  seedling  six  weeks  old       . 

Peace  and  plenty         

The  thrift  of  the  Danish  farmer  — cows  tithered 

at   pasture 

Diagram  showing  right  and  wrong  way  to  build 

silo  walls 

Plan  of  silo  and  feed   room 

A  silo  in  the  field  for  summer  feeding 

Gathering  the  corn 

Contamination  of  well  water  from  soakage  from 

the  barnyard  and  cesspool 
Setting  of  hydraulic  ram       .... 
Cow's  stomach     . 

•  •  • 

Diagram  showing  composition  of  milk 

Fat  globules  in  milk 

Diagram  showing  proportions  of  the  component 

parts  of  milk 

Pontiac  Rag  Apples,  the  cow  that  sold  for  $8,000 
The  world's  prize  cow,  Missouri  Chief  Josephine 
Cross  section  of  cow's  udder,  showing  the  cells  in 

which  milk  is  secreted       .... 
Aryshire  heifer 

Well  bred  and  well  kd,  the  promise  of  a  good 
cow 

A  typical  head 

Head  of  prize  Brown  Swiss  heifer 

Rope  hoop  for  preventing  cow  from  switching  tail 

during   milking 

Clip  for  fastening  cow's  tail 

[xii  ] 


68 
81 
82 

82 

88 
90 
92 

94 

96 

99 
104 
109 
no 

112 
114 
114 

116 
118 

118 
124 
124 

128 
128 


M^K^ie; 


j^lf 


ILLUS'^RATIOxNS 

Strainer   dipper   with   sanitary   handle   and   milk 
strainer   with   hoop   for   holding  cheesecloth  in 

position 

Chart  showing  the  multiplication  of  a  single  germ, 
clearly  indicating  the  necessity  of  quick  cooling 

Tank  for  cooling  milk  in  cans      .... 
Hoist  for  lifting   milk  cans         .... 

Milking  cows  by  machinery         .... 

Funnel-shaped  skimmer 

Types  of  cream  separators:  Simplex  and  Tubular 

Cream  separator:    Standard  .... 

Cream  separator:    De  Laval         .... 

Different  types  of  bacteria 

Diagram  showing  the  effect  of  temperature  on  the 
keeping  of  milk 

One  hair  from  a  cow  planted  in  nutrient  jelly 

The  evening  meal 

Barrel  churn 

Cream  can,  cream  ladle,  and  cream  stirrer    . 

Copia  Hengerveld  ad's  Buttercup,  world's  best 
heifer,  of  any  breed,  under  two  and  one-half 
3'ears  of  age 

Deep  cream  can  and  dairy  thermometer 

A  dairy  class  at  the  Ontario  Agricultural  College 

Wooden  fork  for  mixing  in  salt  and  removing  but- 
ter from  churn 

Butter-worker 

Butter  spade 

Pound  butter  printer 

Box  for  shipping  print  butter  in  warm  weather, 
fitted  with  ice  chamber  and  butter  trays 


134 

137 
138 

139 
140 

145 
150 

152 

154 
158 

159 
160 
166 
172 
179 


180 
184 
188 

194 
196 

197 

198 

200 


'y H'^'K  .  iOrv'iO??- -'-r-T^' 


ILLUSTRATIONS 


A  splendid   specimen   in   milking  Shorthorn 
Inoquettc,  a  French  Canadian  cow 
Butter  and  cheese  tryer       .... 
Styles  of  milking  stools       .... 
The   Rose  Twins:   for   the  dear  children's  sak 

milk  should  be  pure  .... 
Perpendicular  Curd  Knife  .... 
Horizontal  Curd  Knife  .... 
Curd  from  milk  cooled  but  not  aerated,  and  curd 

from  milk  aerated   and   cooled 
Device  employed  by  the  author  and  her  sister  lor 

pressing  first-prize  home-made  cheese 
Soft  cheeses,  finished  and  in  process  of  making 
The  power  of  pioneer  days        .        .        .        . 
Profitable   consumers   of   the   by-products   of    the 

dairy 

Glassware  for  the  Babcock  fat  test 

Handy  weighing  and  sampling  apparatus  for  test 

ing    cows 

Lactometer 

The  common  house  fly,  the  most  dangerous  animal 
on    earth 

Combined  milk-stand  and  ice-house,  with  truck  on 
rails  from  stable      .... 


204 

204 

215 
218 

218 
232 
232 

232 

236 
240 
240 

255 
261 

266 

270 

278 
282 


[xlv] 


■Mmm^-^^j$^i^^^M^.m^%ws.i  • 


FARM   DAIRYING 

CHAPTER  I 

DAIR^-  AGRICULTURE 
A  MONG  our  agricultural  pursuits  dairying 
'^*-  holds  first  place,  from  the  standpoint  of  the 
necessity  for  a  broad  scientific  agricultural  educa- 
tion. It  also  ranks  high  as  a  remunerative  industry 
when  conducted  on  business  principles  and  with 
the  proper  class  of  cows. 

Of  the  different  branches  of  agriculture,  dairy- 
ing is  best  calculated  to  keep  up  the  fertility  of  the 
soil,  to  bring  in  the  most  continuous  and  least  vari- 
able remuneration,  to  give  steady  employment  the 
year  round,  and  to  stimulate  a  ".evelop  a  deep 
intellectual  and  investigating  i.  .erest  in  one's 
work. 

To  till  the  soil  skilfully;  to  select  carefully  the 
best  varieties  of  seed;  to  watch  the  growth  of 
plants,  of  corn,  oats,  mangels,  etc.;  to  harvest  the 
same  safely;  to  breed  and  rear  the  calves;  to  have 
these  young  animals  develop  into  fine  heifers,  and 
later  into  splendid  milking  cows;  to  study  their 
needs;  to  combine  the  home-grown  fodder  with 
the  more  concentrated  bought  feeds  so  as  to  ob- 

[15] 


"^Sg^^j^ 


DAIRY 
INARMING 


PAT  STOCK 


GRAIN 


hav 


AGR1CULTUR.\L   LADDER 


FARM  DAIRYING 

tain  the  best  results; 
to  delve  into  the  mys- 
tery of  how  the  cow 
can  take  this  food  and 
manufacture  the  same 
into  creamy  white  life- 
giving  milk;  scientifi- 
cally to  separate  the 
cream  and  make  the 
fat  into  golden  bricks 
of  fragrant  butter;  to 
get  this  butter  to  the 
best  market  and  ob- 
tain for  it  the  highest 
price;  surely,  to  ac- 
complish all  this  de- 
mands a  man  of  no 
small  calibre. 

Is  not  then  my  con- 
tention true,  that  a 
man  who  successfully 
carries  on  a  dairy 
farm  is  on  the  top 
rung  of  the  ladder  of 
agricultural  achieve- 
ment? 

The  man  who  Is  a 


?l 


ok 


r  .£. 


] 


FARM  DAIRYING 

lover  of  good  stock,  and  studies  the  needs  of  his 
animals,  is  ever  the  man  who  succeeds.  There  is 
no  use  entering  the  dairy  business  unless  there  is  a 
natural  liking  for  the  cow,  and  a  keen  desire  to 
help  her  to  do  her  best.  After  all,  much  depends 
on  the  man. 


I '7] 


iMmMs^/^y 


CHAPTER  II 
THE  DAIR\   FARM 

J  N  the  selection  of  land  for  a  dairy  farm  some 
essential  points  must  be  considered  If  a 
choice  of  soil  is  to  be  had,  a  rich  clay  loam,  easily 
drained,  is  the  most  preferable.  Rough,  cheap 
land  ,s  often  used  to  advantage  for  pasture  pur- 
poses, but  more  and  more  is  intensive  farming  be- 
coming popular  -  even  to  the  extent  of  having  a 
cow  to  each  acre  of  land. 

There  must  be  a  plentiful  supply  of  good  water 
all  the  year,  and  it  should  be  convenient. 

Another  necessary  consideration  is  a  good  mar- 
ket near  at  hand,  or  convenient  transportation  fa- 
cilities. The  importance  of  good  roads  is  no  small 
consideration. 

To  be  a  successful  dairyman,  a  man  must  first 
be  a  successful  farmer.  He  must  understand  soil 
conditions  and  the  growing  of  crops.  In  other 
words  he  must  have  a  good  farm,  well  farmed, 
as  well  as  a  good  herd,  well  cared  for. 

A  well-kept  lawn  with  shade  trees  and  flowers 
gives  much  pleasure  and  comfort  to  those  living 

[i8] 


FARM  DAIRYING 

on  the  farm,  and  delights  the  cyr  of  the  passer- 
by. A  nice  lawn  is  a  paying  investment  not  only 
from  the  esthetic  side,  but  from  the  market-value 
side  as  well. 

Every  farm  should  have  a  suitable  or  distin- 
guishing  name,  as  "  Meadowvale,"  "Poplar 
Lodge."  "Fintona  Farm,"  ''Adanac  Dairy." 
The  name  should  be  put  up  at  the  main  entrance 
to  the  farm.  A  good  way  to  advertise  the  farm's 
specialities  is  to  mention  them  on  the  same  pla- 
card, as  for  example : 


GLENALPINE 

Registered  Ayrshires :   Berkshire  Pigs 

C.  L.  Hanna. 


Every  crop  grown  on  the  farm  has  a  value  as 
a  fertilizer,  and  when  sold,  permanently  removes 
that  amount  of  fertilizing  matter  from  the  farm 
Very  often  an  intelligent,  industrious  man  makes 
a  profitable  investment  by  buying  a  run-down 
tarm  at  a  low  figure,  and  stocking  it  with  dairy 
cattle.  By  returning  the  manure  in  good  condi- 
t.on  to  the  land,  he  makes  the  exhausted  soil 
become  rich  and  raise  good  crops  in  a  few  years. 

[19] 


FARM  DAIRYING 

A  study  of  the  following  table  explains  why 
poor  run-out  farms  are  built  up  by  dairying.  The 
figures  show  the  amount  of  money  received  for 
the  products  sold,  and  fhe  value  of  the  fertilizing 
constituents  removed  from  the  farm,  based  on 
nitrogen  being  worth  12  cent  per  pound,  phos- 
phone  acid  41/,  cents,  and  potash  4^/,  cents. 

Manurial 

ton  mixed  hay  .         $   ,^.00     $"L 

wheat  @   $1.00  per 

I've  cattle  @   6c  lb.   120.00       7.68 
whole  milk  @  $1.25 

P^^^^^'^-      "•         .25.00       1.60 
butter  @  30c  lb.        .  600.00  ;i6 


I 
I 

I 
I 


<( 


u 


II 


[20] 


CHAPTER  III 

THE  COW  STABLE 
J  HEARD  an  old  Scotchman,    who  proved  it 
true,  say  many  times,  there  were  only  two 
things  for  which  a  farmer  should  mortgage  his 
farm,  — first,  to  drain  the  land  properly,  so  as  to 
raise  good  crops,  for  prosperity  cannot  rise  from 
wet,  cold  soil  — the  land  must  be  drained;  second 
to  build  good  barns  in  which  to  house  tho  stock 
and  crop.     These  two  conditions,   rightly  man- 
aged,  will  erect  a  fine  home  and  make  a  comfort- 
able bank  account. 

I  wish  space  permitted  a  lengthy  discussion  on 
the  construction  of  the  cow  stable.  It  does  seem 
to  me  that  the  health  of  the  cows  and  the  purity 
of  the  milk  depend  greatly  on  the  stable.  Four 
things  are  of  prime  importance,  —  sunlight,  pure 
air,  tight  dry  floors,  and  the  comfort  of  the 
animals. 

The  first  recorded  utterance  of  God  is  "  Let 
there  be  light,"  and  further  It  is  stated,  ''  God  saw 
the  light  that  it  was  good."  The  Creator  of  all 
things  knew  that  light  was  good.  We  know  It  is 
good.     Then  why  shut  it  out  of  our  cow  stables? 


FARM  DAIRYING 

Did  you  ever  see  a  stable  without  a  window?    I 
have  seen  many. 

Fifteen  minutes  of  direct  sunshine  brings  death 
to  most  of  the  disease  germs.  When  we  have 
such  a  powerful  disinfectant  free,  let  us  use  it 
abundantly.  Have  plenty  of  windows  in  the  sta- 
ble.  Let  the  sunlight  get  directly  in  on  all  sides 
if  possible.  Many  have  the  windows  hinged  on 
the  lower  side  and  have  them  open  inward  from 
the  top.  This  prevents  a  direct  draught  on  the 
cows.  Keep  the  windows  free  from  cobwebs  and 
wash  them  off  occasionally. 

It  is  easier  to  regulate  the  light  than  it  is  to 
ventilate  properly.  If  we  wish  animals  tn  remain 
healthy  they  must  have  pure  air  to  brea  This 

means  that  the  foul  air  from  the  lungs,  and  odors 
from  food  and  excretions,  must  escape  and  be 
replaced  by  fresh  air.  Thousands  of  animals  are 
yearly  becoming  affected  with  tuberculosis,  due  to 
unsanitary  conditions.  Effective  ventilation  is  of 
infimtely  greater  value  than  tuberculin.  The  first 
prevents  the  disease;  the  other  only  reveals  its 
presence.  There  should  be  at  least  500  cubic  feet 
of  air  space  for  each  cow. 

In  the  stables  of  long  ago  no  thought  was 
taken  of  the  air  supply.  It  got  in  through  the 
cracks  and  crevices.    The  better  the  stable  is  built, 


r  22 


Ti    1 

J 


m 


I'.:: 


FARM  DAIRYING 

the  more  necessity  for  a  good  system  of  ventila- 
tion.    Means  of  letting  the  air  into  the  stable  at 
or  near  the  ceiling  will  usually  prove  best.    The 
air  taken  in  will,  by  reason  of  being  cold,  tend  to 
fall  to  the  floor  and  thus  produce  air  movements 
which  will  keep  the  air  within  the  stable  stirred 
and  uniform.  The  outlet  flues  or  ventilators  must 
extend  to  the  top  of  the  roof.    Up  to  the  present 
time  the  King  system  of  ventilation,  or  a  modifi- 
cation of  it,  is  perhaps  one  of  the  best.     Details 
of  it  may  be  had  from  any  agricultural  college. 
When  the  air  in  a  stable  is  good  a  person  can 
go  in  and  out  from  it  and  not  have  his  clothes 
saturated  with  stable  odor.    Much  of  the  "  cowy- 
flavored  "  milk  is  directly  due  to  milking  in  a 
badly  ventilated  stable.    The  air  filled  with  offen- 
sive odors  is  carried  into  the  milk  pail,  and  the 
damage  is  done.    Whether  your  stable  is  old  or 
new,  contrive  some  way  of  getting  the  foul  air 
out  and  pure  air  in.     Direct  draught  on  the  cows 
must  be  avoided.     The  muslin  ventilation  system 
is  not  keen  enough,  unless  there  is  great  window 
space.    The  muslin  gets  damp,  dust  settles  on  it 
and  often,  in  a  short  time,  very  little  air  can  pass 
through  it.     In  cold  weather  the  muslin  becomes 
covered  with  frost  and  snow,  and  Instead  of  hav- 
ing a  stable  with  an  even  temperature  and  pure 

[23] 


4^^i!3 


FARM  DAIRYING 

atmosphere,  It  Is  rather  likely  to  be  one  subject 
to  sudden  changes  of  temperature  and  ill  venti- 
lated. 

It  is  probably  not  advisable  to  allow  the  tem- 
perature of  the  stable  to  fall  much  below  40"^  in 
the  coldest  weather,  but  in  no  case  should  a  high 
temperature  be  maintained  at  the  expense  of 
ventilation.  If  the  air  of  the  stable  is  dry,  cattle 
can  stand  quite  a  low  temperature  without  dis- 
comfort. Too  warm  and  badly  ventilated  quar- 
ters are  largely  responsible  for  the  prevalence  of 
tuberculosis.  On  the  other  hand  a  low  enough 
temperature  to  cause  the  cows  to  chill  will  quickly 
be  shown  in  a  decreased  milk-flow.  Cows  exposed 
to  extreme  cold  require  more  grain  food  and  give 
a  smaller  yield  of  milk. 

The  best  floor  is  made  of  cement.  It  Is  sani- 
tary, durable,  and  easily  kept  clean.  If  bedding 
Is  scarce  and  the  floor  very  cold  it  Is  advisable  to 
have  a  plank  platform  for  the  cows  to  He  on, 
otherwise  rheumatism  may  develop.  This  wooden 
floor  must  be  taken  up  occasionally  and  the  stalls 
well  cleaned.  Many  a  valuable  cow  Is  lost  by 
allowing  her  to  lie  on  a  damp,  cold  floor  with 
probably  a  draught  on  her  hind  quarters.  Inflam- 
mation of  the  udder  Is  the  result. 

There  are  many  contrivances  for  fastening  the 

[24] 


FARM  DAIRYING 

cows  in  the  stall.  Do  not  be  cruel  enough  to  have 
the  rigid  stanchion.  The  swinging  stanchion  is 
being  installed  in  many  stables,  and  is  greatly 
liked.    The  upright  iron  bar  with  the  sliding  ring 


A    HUMANE   AND    MUCH-APPROVEDOF    COW  TIE 

and  chain,  is,  in  the  opinion  of  many,  the  easiest 
and  best  kind  of  tie.  A  later  form  of  chain  tie 
which  is  an  improvement  on  the  old  style,  calls  for 
a  bar  on  each  side  of  the  stall,  and  a  ring  on  each 
bar  with  a  chain  on  each  ring.  These  two  chains 
are  joined  in  the  centre  by  a  ring  to  which  is 
attached  the  chain  which  goes  around  the  cow's 
neck.     The  bars  art  short  and  should  be  placed 

f25] 


I 


FARM  DAIRYING 

with  their  lower  end  about  eighteen  inches  from 
the  floor.  The  side  chains  should  be  slack  enough 
so  that  when  not  attached  to  the  cow  the  centre 
will  hang  eight  or  ten  inches  from  the  floor.  This 
tie  gives  more  liberty  than  the  stanchion,  and  does 
not  interfere  with  the  cow  when  rising. 

The  basement  stable  is  losing  favor,  as  it  is 
hard  to  build  one  and  avoid  dampness  and  dark- 
ness—  two  enemies  to  health. 

The  ideal  cow  stable  is  one  without  storage  loft 
or  cellar  and  where  no  other  animals  are  housed. 
Such  a  building  is  expensive  and  involves  more 
labor  in  caring  for  the  stock. 

In  building  a  new  stable,  every  contrivance  to 
save  labor  that  can  be  afforded  should  be  installed. 
Spend  time  and  money  in  visiting  new  barns  and 
studying  plans.  A  wise  planning  means  less  hired 
help  and  more  satisfaction  in  doing  the  work. 
Have  doors  and  passages  arranged  to  save  steps 
—  even  if  you  find  the  need  of  them  and  have  to 
put  them  in,  after  the  stable  Is  finished. 

A  convenient  way  of  bringing  the  water  Into  the 
stable  and  watering  the  cows;  a  wide  feed  pas- 
sage; a  good  gutter;  mangers  easy  to  keep  clean; 
modern  litter-carriers;  manure  shed  with  cement 
floor;  silo,  feed  bins,  and  root  cellar  handy,  are 
points  to  note. 

[26] 


75 
/. 

y 


tTT^rfi-^^' 


FARM  DAIRYING 

If  I  were  a  Carnegie  I  would  establish  paint 
factories  and  furnish,  free  to  all  farmers,  paint 
for  their  barns.     Nothing  adds  so  much  to  the 


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MODEL  BARN  PLAN 


appearance  and  general  thrift  of  a  homesteading 
as  having  all  the  buildings  painted.  Besides,  the 
paint  greatly  preserves  the  wood.     Just  a  few 

[27] 


f.1i- 


FARM  DAIRYING 

hints  on  painting.  Do  not  paint  in  very  cold  or 
very  hot  weather.  The  lumber  should  be  free 
from  moisture.  Work  the  paint  well  into  the  grain 
of  the  wood.  Have  the  paint  for  the  first  coat 
rather  thin  and  let  it  become  thoroughly  dry 
before  applying  the  second.  Two  coats  are  usually 
sufficient.  If  oil  paint  cannot  be  atiorded,  a  dur- 
able whitewash  is  a  good  substitute.  It  makes 
old  buildings  look  "  most  as  good  as  new." 

A  stable  should  be  whitewashed  inside  at  least 
every  fall.  The  lime  disinfects  and  sweetens  and 
brightens  every  corner,  and  adds  to  the  self- 
respect  of  the  farmer.  Whitewash  well  strained 
is  quickly  applied  with  a  small  force-spray  pump, 
or  may  be  put  on  with  a  broom. 

WHITEWASH  FOR  OUTSIDE  OF  BUILDING 

Slake  in  boiling  water  3/2  bushel  of  lime.  Strain 
so  as  to  remove  all  sediment.  Add  2  pounds  of 
sulphate  of  zinc,  i  pound  common  salt,  and  y^ 
pound  whiting,  thoroughly  dissolved.  Mix  to 
proper  consistency  with  skim-milk  and  apply  hot. 
If  white  is  not  desired,  add  enough  coloring  mat- 
ter to  produce  the  desired  shade. 

This  is  much  cheaper  than  paint  and  gives  the 
buildings  and  fences  to  which  it  is  applied  a  ver\' 
attractive  appearance. 

[28] 


*^. 


FARM  DAIRYING 

SPLENDID  WHITEWASH  FOR  ALL  INDOOR  PURPOSES 
To  Yi  bushel  of  unslacked  lime  add  sufficient 
boiling  water  to  slack  it,  and  cover  it  to  keep  in 
the  steam.  Mix  together  one  peck  of  salt  pre- 
viously dissolved  in  warm  water,  2  pounds  of  glue 
dissolved  in  3  quarts  of  water,  6  ounces  of  bichro- 
mate of  potash,  and  i/>  pound  of  whiting.  Add 
these  to  the  lime,  stir  well,  strain,  and  apply  hot, 
either  with  a  brush  or  a  spray  pump.  Add  water 
to  thin  the  mixture  so  as  not  to  clog  the  nozzle. 
A  bushel  of  lime  makes  30  gallons  of  whitewash. 
Light  coats  frequently  applied  are  better  than 
heavy  ones.  While  still  wet,  a  light  coat  may  seem 
to  have  failed  in  Its  object,  but  when  dry  it  becomes 
beautifully  white. 

DISINFECTANTS   FOR  STALLS,  GUTTERS,  WALLS, 

ETC. 

No.   I.    4  pounds  powdered  blue-stone  (sul- 
phate of  copper). 
4  pounds  of  fresh  lime. 
40  gallons  water. 
Use  as  a  spray. 

No.  2.  Whitewash  walls,  ceilings,  etc.,  with 
an  ordinary  lime  wash  to  which  has  been  added  a 
quarter  of  a  pound  of  chloride  of  lime  to  the 
gallon. 

r29] 


CHx\PTER  IV 

SUGGESTIONS  FOR  BUILDING  STABLES 

Q1  ELECT  a  site  where  the  drainage  will  be  away 
^   from  the  barn  and  not  toward  it. 

Have  the  barn  in  the  rear,  never  in  front  of  the 
house. 

Arrange  for  a  sheltered,  sunny  spot  for  the 
stock  to  exercise  in  on  bright  winter  days. 

Finish  your  cement  floor  with  a  wooden  trowel. 
In  finishing  with  a  metal  one  the  surface  is  made 
so  smooth  that  cows  are  in  danger  of  slipping 
and  injuring  themselves.  One-half  inch  from 
front  of  cow  to  gutter  is  plenty  of  slope.  A  gutter 
ten  or  twelve  inches  deep  and  fourteen  to  sixteen 
inches  wide  is  safer  and  cleaner  than  a  shallower 
and  sloping  one.  The  cows  step  over  the  deep  one, 
and  are  no*^  so  apt  to  slip.  If  they  back  into  it  they 
soon  step  up  again  and  learn  to  avoid  going  down. 

Placing  the  drinking  basin  about  half  way  down 
the  stall  at  the  side,  just  so  the  cow  can  turn  her 
head  and  reach  It,  prevents  to  a  great  extent  the 
soiling  of  the  water  by  food,  and  there  is  no  slop- 
ping of  WDter  on  the  floor. 

Double  windows  are  not  necessary.  Being  too 
carefully  housed  weakens  the  constitution,   and 

[30] 


FARM  DAIRYING 


good  air  is  more  necessary  than  heat.  But  it  is 
well  to  have  the  windows  double-paned.  The 
temperature  is  more  easily  controlled. 

A  strong  wire  screen  in  front  of  the  manger 


■♦■••. 


THE   NEW   IDEAL   STALL 

This  !s  one  of  the  most  sanitary  of  simple  home-made  stalls. 
The  guides  for  the  chain-tie  are  placed  at  an  angle  which 
tightens  the  chain,  drawing  the  cow  nearer  the  manger  when  she 
lies  down,  bringing  her  forward,  and  so  keeping  her  clean. 

[31] 


FARM   DAIRYING 

keeps  the  cow  from  getting  too  far  forward  and 
from  tiirowing  the  feed  out. 

Make  provision  for  box  stall  sick  cows  and 

young  stt)ck.  x\  manger  for  a  a  stall  may  be  V- 
shaped,  swinging  on  pivots  at  the  bottom  and  held 
shut  by  a  button  at  the  top.  When  being  filled  it 
may  be  pulled  out  into  the  passage  and  will  hang 
that  way  until  shut. 


THE    LITTER-CARRIKR 
A    LABOR-SAVING    COWENIENXE 

The  platform  on  which  the  cows  stand  may  be 
made  a  little  narrower  at  one  end  of  the  row  to 
accommodate  the  smaller  cows. 

Have  the  ceiling  nine  or  ten  feet  high,  and 

r  7->  1 


FARM  DAIRYING 

closely  boarded,  to  prevent  cobwebs  accumulating 
and  dust  sifting  through  from  above. 

Save  the  liquid  manure  by  making  a  drain  from 
the  end  of  the  gutter  to  the  manure  shed.  The 
shed  should  have  a  cement  floor. 

Make  a  cement  sidewalk  from  the  barn  to  the 
house.  It  looks  progressive,  is  smarter  to  walk 
on,  and  certainly  pleases  the  housewife. 


33] 


CIIAPrFR  V 
THE  DAI  in    HRKEDS  OF  COWS 
■pI-.RSOXAL  preference   and  local  conditions 
"'■      usually  govern  the  choice  of  the  breed  of  the 
dairy  herd.     There  seem  to  he  special  breeds  for 
special  needs. 

CllAXXEL  ISLAM)  CATTLE 
It  the  land  is  near  a  city  and  expensive,  and  a 
high-class  trade  is  catered  to,  then  Jerseys  would 
prove  a  wise  choice.  They  are  said  to  be  the  most 
economical  producers  of  milk-fat,  and  justified  this 
statement  at  the  Buffalo  and  St.  Louis  expositions. 
They  give  a  moderate  supply  of  rich,  high-colored 
milk,  which,  owing  to  the  large  size  of  its  fat 
globules,  creams  readily.  The  Jersey  is  known  as 
"  the  butter-maker's  cow."  The  Jersey  is  a  native 
of  the  island  of  Jersey.  She  is  inclined  to  be 
small,  —  average  weight  about  800  pounds, — 
\ery  gentle,  and  makes  an  ideal  family  cow.  The 
Jersey  is  usually  fawn-colored,  but  may  be  any 
shade  from  almost  a  white  to  a  deep  brown. 

The  Guernsey  is  similar  to  the  Jersey,  but 
sliglitly  larger  and  more  vigorous,  and  makes  yel- 
lower buttei  than  any  other  breed.     The  Jersey 

[  34  J 


,:  -rr 


^  .'^-■  — .-/v: 


FARM  DAIRYING 

and  Guernsey  are  known  as  the  Channel  Island 
cattle. 


HOLSTEINT 

If  the  farm  affords  abundance  of  succulent  pas- 
ture, and  a  heavy  How  of  milk  is  desired,  the  I  lol- 
stein  should  be  the  choice.  This  breed  has  been 
developed  on  the  rich  dike  lands  of  Holland,  which 
may  account  for  its  being  the  largest  of  the  dairy 
cattle;  a  mature  cow  will  weigh  from  twelve  to 
fourteen  hundred  pounds.  It  is  asserted  that  she 
can  make  a  gallon  of  milk  at  less  cost  than  any 
other  cow,  and  she  is  sometimes  called  "  the  milk- 
man's cow."  The  milk  is  often  low  in  fat  content, 
although  breeders  are  improving  the  breed  in  this 
respect. 

The  Holstein  needs  plenty  of  feed,  and  owing 
to  her  weight  she  should  not  have  to  range  verv 
far  to  secure  it.  The  breed  has  grown  much  in 
favor  of  late  years,  and  has  made  many  wonder- 
ful records. 

The  Holstein  is  black  and  white;  sometimes 
almost  entirely  eithf^r  the  one  or  the  other  color, 
but  more  usually  definite  patches  of  both.  Very 
rarely  they  revert  to  red,  which  is  one  of  the  ances- 
tral colors.  The  pedigree  of  calves  coming  red 
may  be  pure,  but  the  calves  cannot  be  registered. 


[ 


35  3 


FARM  DAIRYING 

AYRSHIRE 

Under  conditions  where  the  land  is  rough  and 
stony  and  pasture  rather  poor,  no  breed  will  give 
as  good  returns  as  the  Ayrshire.  In  her  native 
home,  Scotland,  she  inherited  a  sturdy  ■  (institu- 
tion and  an  independence  which  enables  her  to 
hunt  for  a  living,  but  she  likewise  responds  well 
to  good  treatment. 

The  Ayrshire  gives  a  medium  flow  of  milk  of 
average  richness,  especially  adapted  for  chAse- 
making  on  account  of  its  small  fat  globules,  which 
retard  the  creaming  process  —  a  fact  which  has 
designated  her  as  "the  cheese-maker's  cow." 

She  is  medium  in  size,  weighing  about  one  thou- 
sand pounds,  and  is  usually  red  and  white,  or  brown 
and  white,  the  white  predominating.  She  is  a 
stylish,  alert  cow,  the  backward  sweep  of  the 
horns  giving  her  a  distinguished  appearance. 

MILKING  STRAIN  OF  SHORTHORN 
Where  dairying  is  not  specialized  but  a  few 
cows  are  kept  to  supply  the  household  with  milk 
and  butter  and  to  add  to  the  fertility  of  the  soil, 
the  milking  strain  of  Shorthorns  finds  its  place. 
This  breed  has,  in  Canada,  been  bred  for  beef  so 
exclusively  that  the  milking  qualities  have  suf- 
fered; but  there  are  great  possibilities  in  this  fine 

[  36] 


"^J- 

>  •♦ 


COI. AM  II  \     |()||  \\  \  \    I.  \|) 

riiK    Kwiois    (MiisiFis    mil. 


A   CMAMJ'ION-   AVRHSMIRE    BL  I.I. 


^^-^ 


FARM  DAIRYING 

type  of  cattle,  with  their  placid  disposition  and 
general  good  health.  They  are  growing  in  favor 
with  dairymen.  The  male  calves  can  be  reared 
for  beef,  and  if  anything  happens  to  the  cows,  they 
can  be  easily  made  ready  for  the  butcher. 

The  Shorthorn  is  of  English  origin ;  is  above  the 
average  in  size  and  weight,  and  gives  a  medium 
flow  of  standard-quality  milk.  She  may  be  white, 
red,  or  roan,  or  a  combination  of  any  of  these 
colors. 

OTHER  DAIRY  BREEDS 

Other  dairy  breeds  not  so  well  known  are: 
French  Canadiam —  natives  of  Quebec,  Canada. 
A  small  sturdy  type,  well  adapted  to  stand  the 
cold  of  winter,  and  hunt  a  living  in  the  rough 
pastures  in  summer.  These  cows  resemble  the 
Jerseys,  but  are  usually  solid  black  in  color. 
For  their  size,  they  give  a  good  flow  of  milk  that 
IS  above  the  average  in  quality,  equal,  in  fact,  to 
that  of  the  Jerseyg. 

The  Dutch  Belted  of  Holland  are  medium  in 
size  and  fair  in  milking  qualities.  They  are 
black,  with  a  broad  white  band  around  their 
bodies. 

The  Kerry  —  the  Irishman's  cow — is  a  little 
animal    (some  not  weighing  over  500  pounds), 

[37] 


I  ARM  DAIRYING 

famous  for  its  hardy  character  and  good  milking 
(luahtics.     Black,  hut  occasionally  red. 

With  the  exception  of  the  Shorthorn,  the 
hrecds  mentioned  have  been  purely  of  the  dairy 
type. 

We  have  heard  a  great  deal  about  the  dual- 
purpose  cow  —  one  suited  both  for  the  produc- 
tion of  milk  and  of  beef.  The  following  are 
adapted  for  the  two  requirements:  the  Short- 
horn, the  Red-Polled,  the  Devon,  the  Brown 
Swiss. 

If  dairying  is  the  object,  it  is  best  to  keep  to  the 
dairy  breeds.  The  male  calves,  if  properly  fed, 
make  good  veal.  The  cows  have  already  earned 
their  way,  and  a  profit  from  the  carcass  at  the  end 
of  a  useful  life  should  not  be  expected. 

When  once  the  breed  Is  decided  on,  keep  to  it. 
Nothing  gives  such  a  motley  herd  of  unsatisfactory 
cows  as  a  constant  changing  of  the  breed. 

The  sire  should  alziiiys  be  pure  bred  of  good 
milking  stock.  Too  much  importance  cannot  be 
placed  on  the  influence  of  the  sire  in  establishing 
a  good  dairy  herd.  The  cows  need  not  be  pure, 
but  should  be  good  grades. 


[38] 


WORI  11>      lO    HI.     Ill    \|,    (,|       I  II  I      i;  iKi, 

IFK>K>     11(11,    n\l(iKI)    UKA\(ilER,     \    (.KI'M     l'KI/E-\M  S  S  KK,    fiusn 

BV    loKD  ROIllSCIIll  1) 


A    CIIAMl'IUX    (,l  tR.NSIA     BL  l.I- 


.  .«^ne<  ■  sTLUtt^i.tawiaBaagagiaHasggsmKK'^Ml' 


CHAPFER  VI 

THE  COW 

"There  is  nothing  to  equal  the  cow  in  the  production  of 
liuman  food  —  truly,  she  is  the  foster  mother  of  the  world." 

^PHE  breed  is  of  importance,  but  the  individual 
cow  is  what  really  counts.  It  is  not  only  the 
herd  which  must  be  considered,  but  each  cow  in  the 
herd. 

Every  dairyman  should  have  a  certain  minimum 
yearly  rr.ilk  standard,  and  it  after  a  second  trial 
the  cow  does  not  come  up  to  it,  she  should  be  dis- 
carded—  better  a  vacant  stall  than  an  unprofitable 
cow  filling  it.  Be  sure  it  is  the  cow's  fault,  and 
not  yours,  before  you  part  with  her.  Many  a  good 
cow  is  humiliated  because  she  cannot  do  her  best 
on  the  slim  allowance  of  food  and  water  and  the 
indifferent  care  she  gets. 

When  buying  a  cow  it  is  not  always  possible  to 
find  out  the  actual  yield  and  quality  of  her  milk. 
In  such  a  case  we  must  look  for  outward  indica- 
tions that  are  likely  to  bespeak  good  milking 
ability. 

Some  people  lay  little  stress  on  form  and  place 
all  the  emphasis  on  the  perform.  While  we  agree 
with  them,  yet  at  the  same  time  we  believe  the 

[39l 


FARM  DAIRYING 

form  of  the  typical  dairy  cow  to  be  r.  result  of  the 
performance  at  the  milk  pail  through  many  past 
generations.  One  has  followed  the  other  as 
surely  as  the  fruit  follows  the  blossom. 

By  selection,  breeding,  and  management,  the  cow 
with  naturally  a  small  paunch,  diminutive  udder, 
and  ability  to  give  milk  for  only  a  short  time  to 
nourish  her  young,  has  been  developed  into  an 
animal  with  big  girth,  enormous  udder,  and  ability 
to  give  a  good  flow  of  milk  almost  continuously. 
Such  is  the  achievement  of  man  in  the  animal 
kingdom.  What  then  must  we  look  for  in  a  prof- 
itable dairy  cow  —  points  common  to  all  breeds? 

Beginning  at  the  nose,  we  like  the  nostrils  to 
be  large  to  admit  plenty  of  air  to  the  lungs,  so  as 
to  keep  the  blood  pure  and  the  cow  healthy.  The 
mouth  should  be  large,  and  the  lips  firm  but  elastic. 
A  large  mouth  is  said  to  indicate  a  large  appetite. 
Whether  this  is  limited  to  cow-kind  and  does  not 
extend  to  mank'  id,  I  know  not,  but  I  do  know  we 
seek  cows  with  good  keen  appetites;  for,  if  they 
do  their  duty,  the  more  food,  the  more  milk. 

From  the  muzzle  up  to  the  eyes  should  be  clean 
cut  and  not  too  heav7.  The  eyes  should  be  large 
and  bright.  They  indicate  the  nervous  constitu- 
tion of  the  animal,  and  a  cow  to  be  a  good  milker 
should  have  strong  nerves. 

[40] 


FARM  DAIRYING 

The  forehead  —  the  space  between  the  eyes  — 
should  be  wide  and  dished.     The  dished  effect 
results  from  the  full  eye ;  and  we  want  the  breadth, 
for  there  is  where  the  brains  are  situated.    Cows 
show  intelligence  in  their  faces  much  the  same  as 
human  beings  do.    I  have  fancied,  as  I  looked  at  a 
fine  cow,  that  she  knew  what  her  business  was  and 
did  not  neglect  it.    Mark  you,  when  a  cow  is  keen- 
mg  her  jaws  going  she  is  working;  yes,  just  as 
much  and  just  as  effectively  as  a  set  of  stones  in  a 
grist  mill  or  a  weaver  at  a  loom.    She,  too,  is  t.'k- 
ing  raw  material  and  manufacturing  it  into  a  fin- 
ished product.     But  to  return  to  her  head.    The 
horns  should  be  symmetrical,  and  not  too  large. 
The  ears  not  very  large,  and  when  they  are  turned 
back  there  should  be  seen  a  yellow  oily  secretion  on 
the  .nside.    This  should  also  be  found  on  the  udder 
and  on  the  tip  of  the  tail.     I  have  heard  that  it 
indicates  richness  of  milk,  but  more  likely  it  de- 
notes constitutional  vigor  and  thrift.     For    the 
same  reason,  we  like  the  hair  to  be  soft  and  oily 
or  silky,  and  when  we  pull  the  skin  up  from  the 
ribs  it  should  be  elastic  and  spring  back,  and  not 
be  thick  and  leathery. 

The  neck  should  be  slender  and  neatly  joined 
tv,  the  shoulders.     There  should  be  no  excessive 


[ 


41] 


FARM  DAIRYING 

amount  of  loose,  flabby  skin  on  the  under  part  of 
the  throat  and  neck. 

We  (and  I  might  here  explain  that  "  we  "  means 
myself  and  all  who  agree  with  me)  like  to  see  the 
double  wedge  in  the  dairy  form.  From  the  head 
she  should  gradually  increase  in  width  toward  the 
hind  quarters;  then  from  the  shoulders  down  wc 
like  to  see  her  broaden  out. 

There  should  be  good  width  between  the  fore- 
legs, and  the  space  behind  the  elbow  should  be 
well  filled  out.  Just  in  this  part  are  situated  the 
vital  organs  — the  heart  and  lungs.  A  cow  nar- 
row between  the  forelegs  is  exactly  the  same  as 
a  narrow-chested  person  — both  are  apt  to  be 
subjects  for  tuberculosis. 

The  backbone  should  be  large,  loosely  jomted, 
and  a  little  prominent  — another  indication  of 
nerve  power,  for  in  the  backbone  runs  the  spinal 
cord,  the  chief  nerve  of  the  body. 

The  ribs  should  be  well  sprung  and  long. 
The  barrel,  or  body  of  the  cow,  should  have 
good  length  and  depth.     This  is  her  storehouse, 
and  should  be  capable  of  holding  large  quantities 

cf  food. 

The  cow  should  be  wide  and  strong  across  the 
loins,  to  support  this  large  paunch,  for  weakness 
in  this  point  often  causes  a  sag  in  the  back;  the 

[42] 


l!^^^^ti^^.  .^^^^  m^m^T'^^^^m^'^^^^ 


LADV    VIOLA 
THE    L\BK\TK\    JKRSK^    COW    OF   F.VCI   \M)    \  M)   JKRSF.Y 


r — ■ ■ — ' — 

4 

m 

mm 

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r- 

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A    UKRI)    OF    KINK    (.LKRNSEYS 


??i<!Sf«>*BJiS^  i»s#j»l»«»^iKiW^ 


'3s>-ms^^ises-- 


FARM  DAIRYING 

thighs  should  be  thin  and  hollowed  out,  to  give 
plenty  of  space  between  the  legs;  and  the  flanks 
should  be  high,  allowing  room  for  a  large  udder. 

Horsemen  say,  "  No  foot,  no  horse."  Dairy- 
men say,  "  No  udder,  no  cow,"  The  udder  should 
extend  well  up  at  the  back,  and  well  forward,  be- 
ing strongly  attached  to  the  body.  The  sole  of  the 
udder  in  a  cow,  especially  a  young  cow,  should  be 
level  and  the  teats  evenly  placed  and  conveniently 
long  to  be  milked.  The  udder  should  be  covered 
with  fine  soft  hair,  should  be  springy,  and  the 
veins  should  be  prominent. 

The  milk  veins  coming  from  the  udder  and 
running  forward  under  the  body  should  be  large, 
tortuous,  and  extending  well  toward  the  front  be- 
fore entering  the  body  through  what  are  called 
the  milk  wells.  Sometimes  these  openings  in  the 
abdominal  wall  are  small,  and  press  the  veins, 
swelling  them,  and  making  them  appear  larger 
than  they  really  are.  In  buying  a  cow  not  milking, 
it  is  well  to  feel  the  size  of  the  milk  wells  and  they 
will  be  some  indication  of  the  size  and  length  of 
the  milk  veins. 

After  the  cow  is  milked  out,  the  udder  should 
hang  like  a  bag  of  skin,  soft  and  pliable.  Occa- 
sionally we  see  a  cow  with  a  beautiful  udder. 
After  being  milke.d  she   still  has  her  beautiful 

f4.n 


\T^f^ 


'f^y'-Tt*ir 


FARM  DAIRYING 

udder,  but  has  added  little  to  the  milk  pail.  This 
is  known  as  a  fleshy  udder  and  often  deceives  a 
buyer. 

The  escutcheon,  or  milk-mirror,  is  considered 
by  some  dairymen  as  an  important  indication  of  a 
cow's  value  as  a  milker.  The  escutcheon  is  that 
portion  of  the  hind  quarters  at  the  back  and  top 
of  the  udder  where  the  hair  points  upward  instead 
of  downward.  It  is  taken  as  a  good  sign  when  the 
space  covered  with  such  hair  is  large  and  when 
t  ere  are  several  "  cores  "  or  *'  whirlpools  "  where 
the  hair  gathers  toward  a  centre. 

The  legs  should  be  rather  short,  should  be  well 
placed  under  the  cow  and  not  be  coarse  in  the 
bone. 

Some  judges  like  the  terminal  tail-bone  to  reach 
the  hock.  The  tail  is  but  a  continuation  of  the 
backbone  —  the  larger  and  more  loosely  jointed 
the  vertebrae,  the  longer  the  tail.  It  should  taper 
toward  the  point  and  end  in  a  nice  full  switch. 

Summing  up  the  qualities  of  a  good  cow,  we 
would  say:  First,  look  for  constitution.  It  is  any- 
thing but  pleasant  to  think  of  using  milk  which  has 
come  from  a  sickly,  diseased  animal.  Don't  you 
think  with  me  there  is  a  strong  relationship  be- 
tween the  vitality  of  the  cow,  and  the  vitality  of 
the  milk  she  gives?    First,  then,  let  us  emphasize 

[44] 


FARM  DAIRYING 

the  necessity  of  having  a  healthy  cow,  as  Indicated 
by  a  readiness  for  her  food,  a  full  bright  eye,  soft 
pliable  hair  and  skin,  steady,  even  breathing,  and 
good  heart  and  lung  capacity.  Then  we  want 
good  milking  qualities  as  suggested  by  a  strong 
nervous  system,  large  middle  piece,  and  splendid 
udder.  She  should  have  a  quiet,  contented  dis- 
position, submit  quietly  to  being  handled,  and 
should  be  an  easy  milker. 

A  cow  should  increase  in  her  milk-flow  during 
the  first  few  lactation  periods;  and  frequently 
there  is  a  slight  increase  In  the  percentage  of  fat 
as  she  reaches  maturity. 

She  may  be  said  to  be  at  her  best  from  her  fifth 
to  her  eighth  year,  and  many  do  splendid  work 
for  many  years  after  that  age. 

A  cow  should  make  from  $30.00  to  $60.00  a 
year  profit.  A  very  good  one  may  make  for  her 
owner  $75.00  to  $100.00.  The  profit  may  be 
estimated  If  the  food  cost  be  subtracted  from  the 
value  of  the  milk-fat.  The  value  of  the  skim- 
milk,  calf,  and  manure,  off-set  the  cost  of  labor  in 
connection  with  the  care  of  the  cow. 


[45I 


I 


CHAPTER  VII 

A  STANDARD  AND  A  RECORD  NECESSARY 

'T^  HERE  is  but  one  way  to  determine  the  value 

of  a  cow  when  you  have  her,  and  that  is  to 

•uciff/i  and  lest  her  milk  systematically.    This  gives 

proof  positive  of  her  profitableness. 

Shrewd  dairymen  are  universally  adopting  this 
plan. 

Receivin  '  good  care,  a  cow  should  give  six 
thousand  pounds  of  milk,  testing  at  least  3.6  per 
cent  fat,  or  should  make  two  hundred  and  fifty 
pounds  of  butter  in  a  year.  A  heifer  should  reach 
this  amount  in  her  second  lactation  period.  This 
is  not  a  high  standard,  but  if  put  into  force 
throughout  the  country  would  mean  that  three- 
quarters  of  the  cows  would  be  doomed.  The 
average  yearly  yield  per  cow  is  not  over  four 
thousand  pounds  of  milk.  With  such  an  average, 
how  many  very  poor  ones  there  must  be !  What 
about  yours?  In  nearly  every  stable  there  are 
sleek,  gentle  cows,  who  stretch  their  necks  as 
greedily  as  can  be  for  mangels  and  meal,  and  who 
walk  forth  with  a  leisurely  important  air  to  pas- 
tures green  and  luxuriant,  the  pets  often  of  the 
herd;  and  yet  if  X-rays  of  the  scales  and  the  test 

[46] 


FARM  DAIRYING 

for  fat  were  thrown  on  such  cows,  the  revelation 
would  assign  rhcni  to  the  butcher's  block. 

Keeping  a  daily  record  gives  the  owner  and  his 
help  a  personal  interest  in,  and  oversight  of,  each 
cow.  It  often  results  in  a  severe  weeding  out  of 
he  poor  ones  and  better  care  for  the  remaining 
ones.  It  makes  the  work  of  herd-improvement 
quicker  and  surer. 

Directions  for  keeping  the  record  and  making 
the  tests  are  given  in  Chapter  XLVIII,  on  The 
Babcock  Milk  Test. 


WHY   IT  PAYS  TO  TEST  COWS 
Dairy   Division,  Ottawa 


Vcir 

Number  of  Cows 

in 

Herd 

Average  Yield 

Lb.  of  Milk, 

Herd 

Cath  Receipts 
Per  Cow, 
Herd 

A 

B 

A 

B 

41 10 

A 

B 

1907 

20 

9 

6372 

552 

53+ 

1808 

20 

9 

7639 

4260 

68 

38 

1909 

21 

9 

8325 

4-20 

72 

+  ' 

19  10 

20 

8 

8824 

6500 

77 

57 

Increase:    A's  herd  $S'/ci    B's  herd  58%. 


[47] 


-^  t^SSLa 


"i'TiWH 


FARM  DAIRYING 


'& 

"R 


3i 

a. 

E 


1 


Q 
cc 

O 

u 

u 

o 
u 

Q 

> 

Q 
Z 


s 


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S     S      S      5 

<     a.     <     a. 


M 

Q 




M                  -w                  lO           ! 

1 

2l 


c  ■- 

il 

1/1  « 


[48] 


:igHr  ■';^^.^^^?^^s^^-<^r':^l^^-<'^f^  ua^^e 


FARM  DAIRYING 

CONTRASTS  BETWEEN  COWS  IN  THREE  HERDS 
OF  THE  SAME  COW-TESTING  ASSOCIA- 
TION, FOR  TEN  MONTHS,   1910. 
Dairy  Division,  Ottawi. 


Pooreit  Yield 

Bflt  YirlJ 

Herd 

Lb.  Milk  '    Lb  Fat 

Lb.  Milk 

Lb    Fat 

A 

3510 

134.1 

6590 

212.8 

B 

5068 

2430 

9420 

316.3 

C 

4613 

200.6 

I  2960 

412.1 

Poorest  Cow  Best  Cow 

546.  18.  .  .  .Value  of  Milk.  ..  .$129.60 

40.00.  ..  .Cost    of  Feed....      50.00 


$  6    18 Profit $  79  .  60 

Profit  is  13  times  greater  with  best  cow. 


[49] 


CHAPTER  VIII 
CALVING  TIME 

A  S  good  parentage  is  of  great  value  in  the 
•^*-  human  race,  so  we  look  for,  and  have  every 
reason  to  expect,  cows  to  be  better  cows  which  have 
come  from  a  long  line  of  heavy-milking  ancestors. 
It  is  within  the  control  of  the  breeder  of  the  calf 
to  see  that  both  her  sire  and  dam  come  of  good 
milking  stock.  Especially  must  the  head  of  the 
herd  be  a  pure-bred,  healthy  animal,  from  a  good 
strain  of  milk-producing  stock.  When  one  notes 
so  much  carelessness  in  the  laying  of  the  founda- 
tion of  the  dairy  herd,  too  strong  emphasis  cannot 
be  laid  upon  starting  right. 

The  best  dairy  herds  are  built  up  by  raising  the 
best  heifer  calves  from  one's  own  best  cows. 
Calves  from  cows  that  have  been  in  good  condi- 
tion before  calving  are  invariably  the  strongest. 
A  cow  must  be  well  fed  and  cared  for  if  she  is 
to  keep  up  a  flow  of  milk  and  at  the  same  time 
nourish  her  unborn  young.  She  should  have  a  rest 
from  milking  of  from  six  to  eight  weeks,  in  order 
to  produce  a  vigorous  calf  and  do  better  during 
her  next  milking  period.  If  persistent  in  keeping 
up  her  milk-flow,  leaving  a  little  milk  in  the  udder, 

[so] 


FARM  DAIRYING 

and  toward  the  last  milking  but  once  a  day  will 
usually  cause  her  to  become  dry.  Care  must  be 
taken  when  drying  up  a  cow  in  this  manner,  to 
avoid  the  udder  caking. 

Many  farmers,  as  soon  as  a  cow  becomes  dry, 
let  her  hunt  her  own  living  or  half  starve  her, 
excusing  their  neglect  by  saying  she  is  doing 
nothing  for  her  board.  Is  she  not  preparing  her- 
self to  work  again  every  day,  for  ten  or  eleven 
months,  besides  presenting  her  owner  with  a  calf? 

Some  stint  the  food,  fearing  milk  fever.  This 
is  not  to  be  dreaded  if  the  cow  is  properly  han- 
dled after  calving.  The  main  cause  for  this  fre- 
quently fatal  trouble  is  milking  the  cow  out  clean 
soon  after  calving.  Only  a  little  milk  should  be 
irawn  at  a  time  and  this  should  be  done  several 
..mes  a  day  for  the  first  day  or  two.  This  is  as 
the  calf  Would  take  it,  and  is  following  Nature's 
course.  One  of  the  best  dairymen  I  know  never 
touches  a  cow  for  the  first  twenty-four  hours,  no 
matter  how  distended  her  udder,  but  just  leaves 
the  calf  with  her. 

If  milk  fever  develops,  use  the  oxygen  treat- 
ment,  as  advised  in  the  medical  chapter. 

The  cow's  food  before  she  freshens  should  be 
of  as  succulent  a  nature  as  possible.  The  grain 
ration  should  be  limited.     Corn     lagc  or  pulped 

[51] 


...^mt^.'^^^.fmm 


FARM  DAIRYING 

roots  with  bran  may  be  given  in  winter,  and  rather 
short  pasture  in  summer,  so  as  to  give  her  the 
necessary  exercise.  For  several  days  before  the 
calf  is  expected,  the  cow  should  be  kept  in  a  box 
stall  with  plenty  of  clean  litter. 

Keep  a  strict  gestation  table  and  look  at  it  fre- 
quently to  know  when  the  cows  are  due  to  calve. 
Allow  285  days  for  a  cow  to  drop  her  calf.  In  ten 
days  to  two  weeks  before  due  to  calve,  her  udder 
should  commence  to  fill  out.  Give  her  exercise. 
Her  hind  legs  in  walking  rub  her  udder  better  than 
an  attendant  can  do,  and  help  to  ward  off  udder 
troubles.  A  large  full  udder  may  naturally  cake 
when  the  cow  is  near  to  freshening;  but  this  con- 
dition need  not  cause  alarm.  Take  her  for  a 
long  walk  but  do  not  let  her  chill  after  returning 
to  the  barn.  If  the  udder  is  very  much  distended, 
relief  may  be  given  by  drawing  a  lit^'e  milk  at 
intervals,  but  care  must  be  exercised  in  this  respect. 

See  that  the  bowels  are  in  good  condition.  If 
not,  give  a  ration  of  succulent,  laxative  food;  fre- 
quent bran  mashes  are  helpful.  In  extreme  cases 
a  dose  of  salts  and  ginger  may  be  given.  Many 
veterinarians  prescribe  a  good  dose  of  salts  and 
ginger  just  before  the  cow  is  due  to  calve. 

It  pays  to  watch  the  cow  that  Is  dry,  so  as  to 
keep  her  in  health,  In  order  to  get  a  good  strong 


WW. 


1)1.    KOI,    CRI.  \Mi;i.l.|, 
noisTEiv,  urrii    \  rfcoki)  ok  26,280  i'()im)>  m  mu.k  i\  one  year 


A    MODEL    TYPE    OF    AYRSHIRE    COW 


-,«*}? 


FARM  DAIRYING 

calf  and  have  the  cow  In  proper  condition  to  give 
a  heavy  flow  of  milk. 

Some  assert  that  cows  coming  in  in  the  fall  give 
twenty-five  per  cent  more  milk  during  the  year 
than  those  which  freshen  in  the  spring.  After 
calving,  give  her  all  the  warm  water  she  will  drink. 
Do  not  fail  in  this  respect.  A  nourishing  much- 
liked  drink  is  made  by  putting  a  quart  of  oatmeal 
in  a  pail,  wetting  it  with  cold  water,  then  filling 
the  pail  half-full  of  boiling  water  and  stirring 
well.  Add  cold  water  till  the  pail  is  full  and  the 
drink  comfortably  warm.  The  cow  may  have  as 
much  of  this  as  she  will  take  for  the  first  few  days. 
Do  not  overfeed  her  at  first.  Give  her  bran  mash 
and  hay.  Then  gradually  feed  up  to  the  full  ra- 
tion. She  should  be  kept  warm  and  quiet.  If  the 
stable  Is  cold,  it  is  well  to  blanket  her,  for  she 
must  not  take  a  chill. 

Some  dairymen  lake  the  calf  Immediately  from 
the  cow,  but  I*-  is  the  better  practice  to  allow  it 
to  remain  ^  ith  the  mother  for  24  hours.  Leav- 
ing the  r^if  with  the  cow  allows  it  to  get  Its  first 
milk  -.1  the  natural  way,  and  the  licking  the  cow 
givjs  It  stimulates  the  circulation  of  the  blood  in 
'.ne  young  calf.  If  the  calf  remain  longer,  It  is 
harder  to  teach  It  to  drink,  and  the  cow  is  apt  to 
fret  more  for  her  baby.    The  calf-pen  should  be 

I  53  ] 


'^^^'•'^ 


FARM  DAIRYING 

where  the  cows  can  neither  see  nor  hear  the 
calves. 

Sometimes  the  udder  becomes  badly  swollen 
and  hard.  Bathe  thoroughly  with  hot  water,  wipe 
dry,  and  rub  with  camphorated  oil  or  any  mild 
liniment.  The  oxygen  treatment  has  proved  very 
satisfa«.tory  in  cases  of  swollen  udder  or  garget. 

Do  not  exercise  a  cow  after  she  calves. 


I  54] 


CHAPTER  IX 


CARE  OF  THE  CALF 

T^HERE  is  a  difference  of  opinion  among  farm- 
■*"  ers  as  to  letting  the  calf  suck  the  dam  at  all. 
Some  take  it  away  immediately,  but  the  greater 
number  leave  the  calf  with  its  mother  at  least 
twenty-four  hours  after  it  is  born.  It  is  always 
safer  to  allow  it  to  stay  that  length  of  time,  unless 
the  cow  is  known  to  be  tuberculous,  in  which  case 
the  calf  should  be  removed  right  away,  and  not 
allowed  to  be  licked  by  its  mother  or  to  drink  any 
of  her  milk.  Tuberculosis  is  not  hereditary,  but 
may  be  contracted. 

To  teach  a  calf  to  drink,  let  it  get  quite  hungry 
first,  then  insert  two  figures  into  its  mouth  and 
lower  its  head  into  the  pail.  Calf  feeders  can  be 
bought  and  are  liked  by  some.  If  the  calf  proves 
obstinate,  —  and,  depend  upon  it,  some  surely 
will,  —  the  milk  will  cool  while  your  patience  is 
being  tried.  It  must  be  heated  by  adding  a  little 
hot  water  to  it,  for  the  young  baby  must  not  get 
cold  milk,  even  when  it  is  obstinate.  Remember 
it  is  against  nature  for  a  young  calf  to  put  its  head 
down  to  drink,  so  while  it  is  learning  this  we  must 
be  patient.     It  will  help  matters  at  first  to  raise 

[55] 


•■w^-^.- 


FARM  DAIRYING 

the  pall,  or  better  still,  a  dish,  to  the  calf,  if  pos- 
sible. Never  feed  in  wooden  pails.  They  soon 
sour.  Always  wash  and  scald  the  pails  at  least 
once  a  day.  It  takes  less  time  than  to  bother  with 
sick  calves. 

As  a  rule  it  is  a  good  plan  to  feed  the  calf  whole 
milk  for  the  first  three  weeks,  though  there  are 
many  strong  ones  which  would  stand  the  change 
to  skim-milk  at  two  weeks.  At  first  give  from  six 
to  eight  pounds  (2J/2  to  3^^  quarts),  according  to 
the  size  of  the  calf,  twice  daily.  At  the  end  of 
three  weeks  it  should  get  from  eight  to  ten  pounds. 

In  the  event  of  a  calf,  from  any  cause,  not 
getting  the  colostrum  (first  milk),  which  is  very 
laxative  and  intended  by  Nature  to  cleanse  the 
bowels  of  the  young  animal.  It  is  advisable  to  feed 
it  with  the  milk  from  the  freshest,  lowest-testing 
cow  you  have,  at  the  same  time  watching  carefully 
to  see  if  the  bowels  are  acting.  If  not,  give  about 
two  tablespoonfuls  of  warm  raw  linseed  oil  or 
castor  oil,  repeating  the  dose  if  necessary. 

Jersey  milk  is  often  too  rich  in  fat  for  the  calf 
to  do  well  on  it.  Such  milk  should  be  diluted  with 
water.  Or  give  the  calf  milk  from  another  fresh 
cow  of  low  test,  if  you  have  one. 

"In  feeding  calves  by  hand,"  said  an  expert 
stock-raiser  to  me,  "  I  would  never  be  without  a 

[56] 


FARM  DAIRYING 

thermometer  and  some  means  of  weighing  the 
milk,  as  I  would  far  rather  let  a  calf  go  without  a 
meal  than  have  it  get  a  couple  of  pounds  too  much 
milk,  or  have  it  get  it  at  a  temperature  of  70°,  if  it 
had  been  used  to  getting  it  at  90',  which  is  about 
right." 

Scales  of  some  kind  should  be  in  every  stable 
to  weigh  the  milk  from  individual  cows,  and  these 
could  be  used  for  weighing  the  milk  for  the  calves. 

When  heating  milk  for  calves,  it  is  best  to  place 
the  vessel  containing  it  in  a  pan  of  hot  water,  then 
there  is  no  danger  of  its  being  burnt  or  boiled. 
One  great  advantage  of  separator  skim-milk  is 
that,  if  fed  immediately,  it  is  at  the  right  tem- 
perature and  is  fresh  and  sweet.  Besides,  I 
think  the  animal  heat  in  the  milk  has  a  certain 
vitality  in  it.  The  froth  should  be  removed.  It 
is  not  good  for  the  calf,  sometimes  causing  colic. 

In  changing  from  whole  milk  to  sklm-mllk,  do 
not  be  in  too  great  a  hurry.  Take  at  least  a  week 
to  make  the  change,  dropping  a  little  more  of  the 
whole  milk  and  adding  a  little  extra  of  the  skim- 
milk  at  each  feed. 

At  two  or  three  weeks  the  calf  will  begin  to  eat 
a  little  hay,  and  should  he  provided  with  some 
nice  bright  clover  hay.  It  should  also  get  a  little 
meal  about  this  time.    A  good  plan  Is  to  fill  the 

[57] 


FARM  DAIRYING 

hand  with  bran  and  crushed  oats  and  when  the 
calf  has  finished  its  milk,  hold  your  fingers  for  it 
to  suck  and  while  it  is  doing  so,  work  the  meal,  a 
little  at  a  time,  into  its  mouth  with  yout  thumb. 
Another  plan  is  to  put  a  little  meal  into  the  bottom 
of  the  pail  just  as  it  has  finished  drinking.  Some 
give  it  a  few  whole  oats.  The  chewing  and  mix- 
ing of  the  food  with  saliva  promotes  digestion 
and  thrift.  A  little  pulped  roots  is  relished  by  the 
calf  and  tends  to  keep  the  appetite  keen.  If  you 
wish  to  fatten  a  'f,  give  it  some  fat-producing 
food,  such  as  a  little  cornmeal. 

A  calf  at  two  months  old  should  not  get  over 
eight  quarts  of  milk  per  day;  at  four  months  it 
cannot  make  good  use  of  more  than  ten  quarts. 
With  this  it  should  get  two  quarts  of  mixed  crushed 
grain  per  day,  and  all  the  hay  it  can  eat. 

At  six  months  old  the  milk  allowance  may  be 
dropped  out,  or  before  that  time  if  milk  is  scarce. 
Weaning  the  calf  from  milk  should  be  slowly 
done  by  substituting  water  gradually.  Calves 
should  have  fresh,  clean  water  to  drink  from  baby- 
hood to  maturity. 

Do  not  forget  the  supply  of  salt  for  the  calves. 
Occasionally  put  a  lump  of  fresh  sod  in  the  calf 
pen.    The  calves  seem  to  enjoy  a  taste  of  earth. 

It  is  always  well  to  substitute  something  to 

[58] 


FARM  DAIRYING 


replace  the  fat  taken  from  skim-milk  fed  to  calves. 
When  making  the  change  from  whole  milk,  a 
tablespooniul  of  ground  oil-cake  may  be  added  to 
the  milk.  It  flaxseed  is  used,  and  there  is  nothing 
better,  it  should  be  well  boiled  and  from  a  half- 
cupful  to  a  cupful  of  the  jehy  added  to  the  warm 
milk.  To  make  the  jelly,  take  one  pint  of  whole 
flaxseed  to  fnur  quarts  of  water;  add  a  little  salt; 
soak  ove  night,  and  boil  for  an  hour  next  morn- 
ing. Some  put  into  the  milk  a  little  of  the  oatmeal 
porridge  made  for  breakfast. 

in  cheese  factory  districts  or  where  the  milk  is 
solu  for  retail  trade,  it  is  more  of  a  problem  to 
raise  calves.  The  experiments  with  commercial 
calf  foodstuffs,  to  take  the  place  of  milk  or  fat, 
have  proved  them  to  be  no  better  than  many  of 
our  common  feeds,  which  are  obtainable  sit  a  much 
less  cost. 

Many  of  the  cheese  factories  are  follov/ing  the 
commendable  practice  of  heating  ^he  whey.  By 
this  means  it  is  returned  sweet,  and  may  be  safely 
fed  to  the  calves  with  very  satisfactory  results,  if 
the  proper  substitutes,  such  as  oil-cake,  be  added 
to  it. 

Good  calves  have  been  reared  on  hay  tea. 
Good  bright  clover  hay  is  put  through  a  cut- 
ting box  and  cut  fine,  three  pounds  per  day  allowed 

[59] 


FARM  DAIRVIN(; 

for  a  six-wecks-oliJ  calf.  It  is  then  well  boiled, 
strained,  and  a  quarter  of  a  pound  each  of  ground 
flaxseed  and  wheat  middlings  added  for  each  calf. 
It  is  again  boiled  and  fed  at  a  temperature  of  90 '. 
This  makes  a  nourishing,  easily  digested  food. 
The  older  cattle  relish  the  steeped  hay,  so  nothing 
is  lost. 

A  successful  dairyman,  who  sends  his  milk  all 
off  the  farm,  uses  the  following  mixture  to  make 
a  thin  gruel  —  a  substitute  for  milk. 

100  pounds  ground  oil-cake. 

100        "        low-grade  flour. 

25        "        ground  flaxseed. 

In  raising  calves  it  is  very  unwise  to  pour  the 
milk  into  a  trough  and  let  them  all  drink  together, 
as  some  calves  will  take  three  times  as  long  as 
others  to  drink  a  gallon,  and  these,  therefore,  go 
short,  while  the  quick  drinkers  get  too  much. 

It  is  best  to  keep  but  one  calf  in  a  pen.  Where 
this  is  not  possible  there  should  be  small  stalls 
made  at  one  end  of  the  pen  for  the  calves  to  go 
into  during  feeding  time.  At  the  end  of  the  stall 
there  should  be  an  opening  large  enough  for  the 
calf  to  get  its  head  through  to  feed  from  the  pail 
in  the  passageway.  Provide  some  means  of  fast- 
ening the  calves  in  for  a    while  after  drinking. 

[60] 


FARM  DAIRYING 

They  'viD  not  then  be  so  liable  to  form  the  injuri- 
ous habit  of  sucking  each  other. 

Calves  should  not  be  exposed  to  extremes  in 
weather,  and  are  better  to  be  housed  most  of  the 
time  for  at  least  the  first  six  months  of  their  lives. 
The  calf's  skin  is  tender,  and  may  blister  and 
become  very  sore  if  exposed  to  the  hot  sun.  A 
nice  clean  grass  paddock,  for  the  calves  to  be  in 
on  pleasant  days  and  warm  nights,  develops  their 
muscle  and  keeps  them  in  general  good  health. 
When  calves  sweat  badly,  there  is  probably  bad 
ventilation  in  the  stable.  Give  them  plenty  of 
fresh  air,  even  though  it  be  cold,  if  you  want  vig- 
orous, healthy  calves. 

The  pen  must  be  frequently  cleaned  out,  be  kept 
dry,  and  have  plenty  of  litter,  or  the  calves  will 
not  thrive  and  are  sure  to  get  some  of  the  many 
troubles  which  attack  young  stock.  It  is  a  good 
plan  to  sprinkle  the  floor  with  land  plaster  and 
occasionally  spray  the  pen  with  a  good  disinfectant. 

SCOURS OR    DIARRHtEA 

The  most  frequent  trouble  in  raising  a  calf  on 
skim-milk  is  scouring.  The  reason  of  this  in 
nearly  all  cases  is  indigestion,  due  to  one  or  more 
of  the  following  preventable  causes:  too  much 
milk:  sour  milk,  when  the  calf  has  been  used  to 

[6i] 


FARM  DAIRYING 

sweet;  changing  from  whole  to  skim-milk  too  sud- 
tlcnly;  irregular  hours  of  feeding;  dirty  feeding 
pails;  and  dirty  wet  bedding.  The  disease  fre- 
quently begins  with  constipation,  which  soon  gives 
way  to  diarrhoea. 

Should  the  calf  begin  to  scour  at  any  time,  give 
it  just  about  half  its  usual  ration,  for  a  feed  or 
two,  and  two  tablespoonfuls  of  raw  linseed  oil  or 
castor  oil.  Some  add  twenty  drops  of  laudanum. 
When  the  scouring  has  stopped,  gradually  increase 
the  feed  until  the  calf  is  getting  its  regular  allow- 
ance. 

There  are  several  remedies  for  scours  recom- 
mended by  different  authorities.  Of  these  the 
most  popular  seem  to  be,  raw  eggs,  flour,  lime 
water,  black  tea,  and  blood-meal.  The  latter  is 
highly  recommended  as  a  calf  feed.  About  a  tea- 
spocnful  in  the  milk  is  said  to  be  a  cure  for  scours, 
and  if  fed  regularly  is  a  preventive. 

The  first  year  —  when  she  is  a  calf  —  is  the 
most  important  in  a  cow's  life.  Stunt  the  calf, 
and  it  can  never  develop  into  the  profitable  cow 
which  good  care  and  thrifty  growth  would  have 
produced.  It  is  true  that  the  cow  is  partly  born 
and  partly  made.  Our  aim  should  be  to  train  the 
calf  to  make  use  of  coarre  foods.  It  is  a  funda- 
mental law  among  dairymen  that  the  calf  destined 

[62] 


FARM  DAIRYING 

for  the  dairy  should  never  be  fed  a  ration  con- 

d'    ive  to  the  putting  on  of  fat,  and  so  they  select 

■ide-forming  meals.     The  beef-forming  habit 

,  ;ired  by  a  young  animal  remains  with  it  all  its 

lite,  and  must  be  guarded  against. 

DEHORNING 

Where  a  large  number  of  cows  run  together  it 
is  probably  the  safest  and  best  plan  to  have  them 
dehorned,  though  it  certainly  detracts  from  their 
appearance.  The  best  time  to  dehorn  is  in  calf- 
hood.  Calves  may  be  easily  dehorned  when  a 
few  days  old.  Clip  the  hair  where  the  rudimen- 
tary horns  appear  and  with  a  moistened  stick  of 
caustic  potash  rub  the  little  buttons  of  horn  until 
the  skin  becomes  inflamed  and  tender  to  the  touch. 
One  application  is  usually  sufficient.  As  caustic 
potash  burns,  be  careful  not  to  get  it  on  the  hands 
or  on  the  calf's  head. 

I  have  written  thus  exhaustively  on  this  subject, 
for  the  reason  that  the  calf  is  the  foundation  of 
the  whole  dairy  industry. 


[63] 


CHAPTER  X 

THE  HEIFER 

¥  T  pays  in  more  ways  than  one  to  be  on  friendly 

terms  with  our  animals.    You  must  pet  and  talk 

to  the  young  heifer  so  as  to  gain  her  confidence 

and  affection. 

Place  her  early  with  the  herd  of  milk  cows,  and 
watch  that  no  harm  befalls  her.  A  sudden  fright 
from  a  dog  or  an  unusual  sight  may  cause  her  to 
lose  her  calf. 

Go  through  the  process  of  milking  her  to  accus- 
tom her  to  being  handled. 

Sec  that  her  calf  is  removed  unknown  to  her, 
twenty-four  hours  after  birth.  Go  into  the  stall 
soon  after  the  calf  is  taken  away,  groom  and  caress 
the  young  mother;  and  if  she  gets  the  idea  that  you 
arc  the  baby,  so  much  the  better  for  the  milk  pail. 

The  heifer's  udder  for  a  few  days  after  calving 
is  swollen  and  inflamed  and  often  painful.  She  is 
nervous  and  excited.  If  you  have  been  in  the 
habit  of  handling  her,  she  will  allow  you  to  gently 
rub  her  udder  and  draw  a  little  milk.  The  relief 
thus  given  will  further  "nstal  you  in  her  affections, 
and  her  last  thought  woald  be  to  lift  a  foot  to  kick 
you.     The  kicking  cow  is  not  born;  she  is  made 

[64] 


FARM  DAIRYING 

that  way  by  the  milker.  It  is  a  good  plan  to  clip 
the  long  hair  from  the  udder  around  the  teats. 
When  milking  this  hair  is  often  caught  with  the 
ter.ts  and  pulled,  causing  pain  which  makes  the 
heifer  kick. 

To  get  gentle  cows,  there  is  nothing  like  raising 
them  yourself.  The  cow  seem?  -d  partake  of  the 
disposition  of  her  keeper.  No  dairyman  can  afford 
to  have  a  man  in  his  stable  who  is  rough  and  quick 
tempered. 

If  the  heiier  is  thrifty  and  strong  she  may  have 
her  first  calf  when  from  two  to  two  and  a  half 
years  old.  If  delayed  longer,  she  is  apt  to  acquire 
the  habit  of  putting  her  food  into  flesh.  It  is  well 
to  delay  the  coming  of  the  second  calf  for  a  few 
months  longer  than  is  usual  in  the  mature  cow. 
This  gives  the  young  heifer  a  better  chance  to 
develop,  as  there  is  not  the  extra  tax  on  her  during 
the  heaviest  How  of  milk.  It  ought  not  to  be  nec- 
essary to  dwell  upon  the  point  of  feeding  a  heifer 
generously.  She  is  as  yet  immature  and  must  have 
plenty  of  good  food  to  build  up  her  own  body  as 
well  as  nourish  the  unborn  calf. 

If  you  wish  to  establish  a  long  milking  propen- 
sity, you  must  be  persistent  in  milking  the  heifer 
after  her  first  calf.  It  's  then  that  the  habit  of  a 
long  or  short  milking  period  is  formed.     Dry  her 

[65] 


^^^^^^J 


FARM  DAIRYING 

up  at  seven  or  eight  months  and  it  is  difficult  ever 
after  to  get  her  to  milk  for  ten  months.  For  this 
reason  keep  on  milking  her  for  ten  or  eleven 
months,  no  matter  how  little  milk  you  may  get. 

It  is  better  to  have  the  heavy  flow  of  milk  in 
the  winter,  when  prices  are  higher  and  help  more 
plentiful.  Cows  coming  in  in  November  and 
December  go  on  the  grass  just  when  there  is  a 
tendency  to  a  falling  off  in  the  milk-flow.  The 
change  to  fresh  pasture  stimulates  the  secretion 
of  milk,  and  it  is  like  a  second  freshening. 

Fall  calving  is  better  both  for  the  cow  and  the 
calf.  They  receive  better  care,  and  are  not  so 
exposed  to  extremes  of  weather.  It  must  be  re- 
membered that  a  cow  must  not  be  neglected  when 
dry.  That  is  her  building-up  period,  and  she 
should  get  plenty  of  good  food  and  be  in  vigor- 
ous condition  at  freshening  time. 


[66] 


lKii£.>iX'^J'-,A 


CHAPTER  XI 

THE  FEEDING  OF  COWS 

"The  old  Quaker  who  »old  the  cow  that  did  not  give  as 
much  milk  as  he  claimed,  said  to  the  buyer,  'Thee  should  have 
I  ought  my  pasture  too.'  " 

TF  we  are  to  get  adequate  returns  from  our  cows, 
we  I  ust  give  them  at  all  times  all  the  feed  they 
will  consume  profitably.  It  should  not  be  a  matter 
of  getting  them  through  the  winter  alive.  In  such 
a  case  they  are  so  poor  they  lose  the  very  best 
months  of  early  pasture  before  they  are  in  fit  con- 
dition to  give  much  milk.  A  feeder's  aim  should 
be  to  induce  the  cows  to  consume  as  much  food, 
especially  roughage,  as  possible.  There  is  no 
greater  incentive  to  good  digestion  and  abundant 
production  than  having  the  animals  lie  down  with 
the  comfortable  feeling  of  a  perfectly  satisfied 
appetite. 

Palatableness  is  a  feature  which  cannot  be  over- 
looked. The  feed  must  be  prepared  and  given  to 
the  cows  in  such  a  way  that  they  eat  it  because  they 
like  it;  then  are  the  returns  the  best.  Cows  like 
succulent  food.  Grass  is  their  natural  and  ideal 
diet.  In  substituting,  we  ought  t -  come  as  near 
to  it  as  we  can.    Corn  silage  is  the  best  and  cheap- 

[67] 


lARM  DAIRYING 

est  and  most  easily  handled  succulent  food.  The 
cows  like  it.  It  keeps  them  in  health  and  keeps  up 
the  milk-flow.  Where  corn  can  be  grown,  no  dairy 
farm  should  be  without  a  silo. 

Variety  in  the  cow's  ration  is  also  desirable,  and 
so  roots,  mangels,  carrots,  sugar  beets,  one  or  all, 
should  be  provided.  A  mixture  of  pulped  roots 
and  silage  is  better  than  either  fed  alone. 

If  from  some  failure,  no  succulent  food  is  avail- 
able, cut  good  oat  straw,  moisten  it  with  water, 
sprinkle  over  it  a  little  salt  and  let  stand  a  while. 
'J'his  makes  it  palatable  and  if  some  meal  be  added 
to  it,  cows  will  readily  eat  a  considerable  quantity. 
Shredded  or  cut  cornstocks  may  be  put  into  a 
silo  and  steamed  or  moistened,  and  thus  made 
more  acceptable  and  digestible;  but  this  is  a  poor 
substitute  for  good  silage. 

I  remember  being  in  a  stable  in  Nova  Scotia 
where  fifteen  cows  were  kept,  and  the  milk  was 
sold  in  a  mining  town.  All  foodstuffs  were  very 
expensive.  The  man  had  no  roots,  and  corn  silage 
was  out  of  the  question,  but  he  made  a  good  sub- 
stitute. Kis  hay,  mostly  clover,  he  put  through  a 
feed  cutter  and  then  into  a  large  water-tight  box. 
In  the  kitchen,  not  far  from  the  stable,  there  was  a 
large  hot-water  tank.  He  carried  hot  water  from 
this  and  poured  it  over  the  cut  hay,  closed  the  lid 

[68  J 


ir'iii-,#|t'i»i'  'rtMliii,  .riff  .t'l 


DIHII     HI  l.ri  I)    c   Mil. I 


KIRR^     COW,   SII\MR(»CK    II,    UIWI.K   Ol     MWN     MIDM.S 
ANU    l'RI/i;S 


FARM  DAIRYING 

tight,  let  it  stand  till  morning,  and  added  meal 
and  a  sprinkling  of  salt  when  feeding.  He  said 
this  method  reduced  the  cost  of  milk  production 
one-third. 

With  regard  to  the  meal  ration,  that  depends 
on  the  amount  of  milk  the  cow  is  giving,  and  the 
kinds  of  grain  used.  If  it  is  a  good  mixed  meal, 
one  pound  of  meal  to  every  four  pounds  of  milk 
given  by  the  cow  is  considered  about  right.  Cows 
giving  a  good  flow  of  milk  usually  get  from  five  to 
ten  pounds  of  meal  per  day.  Several  kinds  of 
grain  mixed  together  are  better  than  feeding  one 
straight  grain;  but  if  limited  to  one,  choose 
chopped  oats. 

The  selection  of  grains  depends  on  their  mar- 
ket price  and  what  is  grown  on  the  farm.  Equal 
parts  of  oats,  peas,  barley,  and  bran  make  an 
excellent  and  cheap  mixture.  Some  of  the  more 
concentrated  foods,  such  as  oil-cake,  cotton-seed 
meal,  or  gluten  meal,  may  be  substituted  or  added. 
These  are  high  in  protein,  and  stimulate  the  milk 
flow.  In  using  these  concentrates  we  are  adding 
greatly  to  the  manure  value  and  get  much  of  our 
expended  money  back  in  increased  yield  of  crop. 
It  is  interesting  to  note  in  this  connection  that 
many  of  the  large  landowners  in  England  allow 

[69] 


FARM  DAIRYING 

their  tenants  a  rebate  of  one-third  of  the  money 
expended  in  oil-cake. 

We  must  ever  bear  in  mind  that  intelligent  feed- 
ing  is  giving  the  cow  the  right  amount  of  the  mater- 
ials from  which  she  is  able  to  make  milk.  A  cook 
might  ha\  e  a  barrel  of  flour  and  a  sack  of  sugar, 
but  only  three  eggs;  in  that  case  her  limit  would 
be  the  making  of  but  one  cake  which  called  for 
three  eggs.  A  cow  may  have  an  abundance  of  car- 
bonaceous food,  but  only  a  limited  quantity  of 
nitrogenous  or  protein  food,  and  the  poor  creature 
has  to  bring  her  milk  production  down  to  the  limit 
of  the  nitrogenous  food,  or  take  it  out  of  her  body 
and  go  down  in  flesh. 

The  best  method  of  feeding  is  to  prepare  in 
the  morning  enough  feed  for  two  meals,  mixing 
the  cut  straw,  silage,  and  pulped  roots  together 
in  a  pile  in  the  feed  room  adjoining  the  stable. 
Let  this  stand  several  hours  before  feeding.    Put 
the  meal  on  top  of  this  roughage  when  in  the 
manger.    The  meal  when  eaten  in  this  way  is  bet- 
ter digested;  for,  if  taken  alone,  it  is  apt  to  be 
carried  out  of  the  first  stomach  by  the  water  the 
cow  may  drink,  before  the  digestive  juices,  which 
arc  abundant  in  the  first  stomach,  have  had  time 

to  act  on  it. 

Feed  twice  a  day,  giving  all  the  cows  will  eat 

[70] 


FARM  DAIRYING 

up  clean  In  two  hours.  After  that  time  the  man- 
gers may  be  cleaned  out.  A  little  long  hay  may 
be  given  immediately  after  the  morning  and 
evening  feed,  or  at  noon.  It  is  not  necessary 
to  feed  more  than  twice  daily,  having  the  inter- 
vals between  feeds  of  equal  length.  This  allows 
time  for  the  cows  to  lie  down  to  rest  and  quietly 
chew  their  cud,  undisturbed.  In  case  of  heavy 
milkers,  where  they  are  milked  more  than  twice 
a  day,  they  should  be  fed  after  each  milking. 

Some  put  salt  in  the  feed,  but  it  is  preferable  to 
let  the  cows  help  themselves.  Salt  should  always 
be  before  them.  A  lump  of  rock  salt  may  be  kept 
in  the  manger.  It  is  necessary  for  the  cows' 
health.  It  makes  them  drink  more—  a  desirable 
thing  from  the  milk-producing  standpoint,  and 
also  makes  the  cream  easier  to  churn. 

Some  cows  have  the  habit  of  chewing  bones, 
wood,  etc.  Give  them  a  small  handful  of  fine 
hardwood  ashes  in  the  feed  two  or  three  times  a 
week.  Such  a  habit  denotes  a  lack  of  mineral  mat- 
ter and  we  must  supply  it  to  them.  A  change  of 
food,  or  some  addition  to  it,  may  overcome  this 

tendency. 

Cows  on  good  grass  do  not  need  any  grain,  un- 
less in  exceptional  cases  where  a  record  is  to  be 
made.    Sometimes  just  a  pint  or  two  of  meal  put 

[71] 


■ 


MICROCOPY    RESOIUTION    TEST    CHART 

ANSI  and  ISO  TEST  CHART  No    2 


■ 


1.0 


I.I 


1_ 
u. 


11 

1   2.5 

32 

2.2 

<6 

2.0 

1.8 


1.25 


1.4 


1.6 


=:^  j^O^J     LQSt     Men     St'M- 

'■^=  ''>>    *ej  -  OJOO  -  Phore 

=^  " »;     28a  -  5989  -  Fo, 


w^m 


FARxM  DAIRYING 

in  the  manger  is  a  good  bait  to  brin'  th-^  cows 
willingly  from  the  pasture  to  the  suable  to  be 
milked.  When  they  are  on  the  rich  fresh  grass 
of  early  summer,  which  is  very  laxative,  a  little 
cotton-seed  meal  may  be  given  as  a  corrective. 
The  meal  will  improve  the  butter  by  adding  firm- 
ness to  the  texture. 

A  change  of  pasture  Is  good  both  for  the  pas- 
ture and  the  cows.  If  there  is  no  shade  in  the 
pasture,  the  cows  should,  if  possible,  be  kept  in- 
doors during  the  hottest  hours  of  the  day.  Bring 
them  in  at  noon  and  give  them  a  feed  of  silage 
or  meal,  then  turn  them  out  again  after  the  even- 
ing milking.  For  this  thoughtful  kind  treatment 
the  cows  will  give  grateful  thanks  by  a  larger  flow 
of  milk.  Intelligent  care  brings  a  liberal  rate  of 
interest. 

Where  most  dairymen  need  to  improve  is  in 
providing  food  for  the  cows  when  the  pasture  gets 
short  and  dry.  Dairy  cows  have  a  heavy  drain 
on  them  when  giving  a  large  flow  of  milk.  They 
should  not  have  to  use  time  and  energy  in  hunting 
food,  travelling  often  miles  over  bare,  brown 
fields,  to  get  a  bite  to  eat.  Under  such  conditions 
the  milk  soon  decreases  in  quantity,  and  when 
once  down  it  is  next  to  impossible  to  bring  it  up 
to  the  standard  during  that  milking  period.    Safe- 

[72] 


v\r:-.v' 


•=y:J  .--{^ 


FARM  DAIRYING 

guard  against  the  dry  spell,  and  so  add  dollars  to 
the  profit  from  each  cow. 

A  small  silo  to  open  for  summer  feeding  is 
coming  much  in  vogue  and  taking  the  place  of  a 
soiling  crop.  The  latter  takes  more  land,  is  more 
wasteful,  and  takes  more  time  and  labor  in  get- 
ting the  food  to  the  cows.  By  all  means  we  would 
urge  the  trial  of  silage  for  tiding  over  the  sure- 
to-come  shortage  in  pasture. 

Any  change  from  one  food  to  another  should 
be  gradual.  A  quick  change  is  upsetting  to  the 
digestion  of  the  cows,  and  is  sure  to  affect 
the  flavor  of  the  milk.  When  turning  cows  on  the 
grass  in  spring  or  into  a  heavy  clover  field,  trouble 
from  bloating,  etc.,  may  be  avoided  If  they  are 
only  allowed  to  feed  for  an  hour  or  two  at  first, 
lengthening  the  time  as  they  become  accustomed 

to  it. 

Cows  that  are  to  take  a  long  journey  should 
be  rather  sparingly  fed  the  day  before,  and  on 
the  morning  of  starting  should  have  only  hay  and 
water.  They  will  be  in  better  condition  and 
ready  for  their  feed  at  the  end  of  the  trip.  Un- 
der changed  conditions  quietness  and  extra  care 
are  essential. 

PUMPKINS 

Pumpkins  are  an  excellent  food  for  producing 

[73l 


FARM  DAIRYING 

milk,  and  cows  are  particularly  fond  of  them. 
When  grown  by  themscKes  they  yield  an  abun- 
dant crop,  and  make  a  nice  variety  for  fall  feed- 
ing. Store  the  pumpkins  in  a  cool  dry  shed,  never 
in  a  cellar  or  root-house. 

APPLES 
A  few  apples  may  be  safely  given;  but  If  fed 
in  large  quantities,  they  will  give  a  peculiar  flavor 
to  the  milk.     Sour  apples  ar-  supposed  to  have  a 
tendency  to  dry  up  the  milk. 

POTATOES 

When  potatoes  are  cheap  and  plentiful  they 
may  be  fed  to  cows,  but  are  more  profitable  when 
boiled  and  given  to  pigs.  Potatoes  are  so  starchy 
that  a  grain  ration  rich  in  protein  should  be  fed 
with  them,  otherwise  the  cows  will  go  down  in 
their  milk-flow.  Potatoes  v;ill  make  the  milk  and 
butter  whiter. 

CARROTS 

Many  carrots  are  grown  on  Jersey  Island  for 
the  cows.  Carrots  appear  to  exercise  a  specific 
action  on  the  milk  glands  and  cause  an  increased 
secretion  of  milk. 


c.w.v.  \on 
Cows  are  very  fond  of  c;ibb.;ge. 

r  1 

I  74  J 


If  the  cab- 


,!■'—    '  \:      •i'fj!'':''^}     ': 


■??#! 


A 


tamaa 


FARM  DAIRYING 

bagc  are  sound  and  a  limited  amount  fed  after 

milking  no  seriors  objection  is  found  to  the  milk. 

In  feeding  all  .uch  foods,  care  must  be  taken  or 

the  milk  will  be  off-flavored. 

THOUSAND  HEADED  iCALE 
On  the  Western  coast  this  plant  is  much  grown 

for  feeding  cattle  and  is  most  highly  esteemed. 
The  seed  is  sown  in  cold  frames  then  trans- 
planted as  one  would  cabbage,  only  it  stands  more 
hardship  than  the  latter.     The  yield  is  marvel- 
lous, going  as  high  as  one  hundred  tons  to  the 
acre.     The  individual  plant  weighs  from  fifteen 
to  thirty  pounds,   and  one   fed  each  night   and 
morning  to  each  cow  makes  a  much  relished,  suc- 
culent food.     Both  stock  and  leaves  are  eaten. 
The  plant  stands  zero  weather  without  noticj- 
able  injury.     Try  a  small  patch  and  see  how  it 
does  in  your  locality. 


r  n:  1 


CHAPTER  XII 


RATIONS  — THE  NUTRITIVE  VALUE 
OF  CO.  I-MON  FOODSTUFFS 

"A  carefully  regulated  ration  will  prove  one  of  the  best,  if 
not  the  very  best,  {orrectives  of  disease." 

A  RATION  is  the  amount  of  food  necessary 
for  a  cow  for  one  day.  A  balanced  ration 
is  one  in  which  the  carbohydrates,  fat,  and  protein 
are  in  the  right  proportion  to  each  other.  One 
pound  of  digestible  protein  to  six  pounds  of  di- 
gestible carbohydrates  and  fats  is  considered 
about  right  for  dairy  cows. 

To  find  the  pounds  of  nutrients  in  any  given 
number  of  pounds  of  any  feeding-stuff,  multiply 
the  weight  of  nutrients  in  one  pound,  as  given  in 
the  table,  by  the  pounds  fodder,  meal,  etc.,  which 
you  expect  to  feed. 

f  7M 


FARM  DAIRYING 

ONTARIO  AGRICiJLTCRAL  COLLEGE  DAIRY 

SCHOOL  BULLETIN  172 
Digestive  Nutrients  in  One  Pound  of  Some  Common 
Fkeoing  Stuffs  * 


Kind  of  food 


Tntll 

Jrv 
tnjiter     Pf 


Green  fodder  corn,      i    lb 

"      peis  and  oats,      "    

••     red  clover,  "    

••     alfalfa  clover,      "    

Corn  tilige,  "    

Potatoes,  '*    

Mangels,  " 

Sugar  beeti,  " 

Carrots.  " 

Turnips,  "    

Timothy  hay,  "    

Mixed  hay,  "    

Red  clover  hay,  " 

Alfalfa  hay,      '  "    

Corn  fodder,  ••    

Corn  itoTer,  '* 

Pea  straw,  " 

Wheat  straw,  " 

Oat  straw,  "    

Corn,                (gf»'n)  "   .    ••  • 

Wheat,  '•  "    

Rye,  "  •' 

Barley,  "  "    

Oats,  •'  " 

Buckwheat,        "  '•    

Peas,  "  " 

Corn  and  cob  meal,  "      .  .  .  . 

Wheat  bran.  " 

Wheat  middlings,  '•    

Low  grade  flour,  "    .    .  .  . 

Gluten  feed,  "    

Gluten  meal,  "    

Linseed  meal  ( new  proceu)  I  lb. 

Cottonseed  meal,  "    . 

Sugar  beet  pulp,  "    . 

Apple  pomace,  '•    . 

Slcimmilk    (separator)  "    . 

B.  . :ii.  (( 


O.  20 
0.16 

o.  19 

0.28 
O.  21 


21 

09 

1 1 

10 

87 


0.87 

o  85 
0.9* 

0.58 


Pouuds  of  digestible 
nutnents- 

I  Carbo.  I 

olrin    'irJ'at"! 

t-  ('»t  X, 

!    J.I?)    I 


Total 


60 

0.86 
0.90 
0.91 
0.89 
0.90 
0.88 
0.89 
0.89 

0,87 
0.90 
0.85 
0.88 
0.88 
0.88 
0.92 
o.9» 
0.90 
0.91 
o.  10 

0.233 
o  094  o 

C  .  I  c      o 


I        I 

010  o. 125  0.135 
018  i  0.076  \  0.094 
,  o .  1 64 
o.  138 
! o. 129 
165 


029 

039 
009 
009 
01 1 
01 1 
008 
010 
028 
062 
068 
no 
o»5 
017 
043 
,004 
,012 
079 
.  102 
.099 
087 
092 
077 
.168 
044 
.  122 
.128 
.082 
.«94 
.158 
.282 

.371 

.C06 

on 

.029 

■ -39 


«93 

177 
138 

«74 
0.056 [ 0.067 
o.  104  '  o.  11; 
0.082 '  0.090 
0.0-7 ' 0.087 
o  465  S  0.493 
0.460  ]  o.  522 

0.39610.464 

0.423 

0-373 
0.340 
0.341 
0.372 
0.404 
0.764 


0.533 
0.398 

0-357 
0.384 
0.376 
0.416 

0.843 

0.730  I  0.832 


0,700 

0.499 

0.691 

0.779 

0.568 

0.660 

0   533 

0.610 

0.534 

0.701 

0  665 

0.709 

0.453 

0.575 

0.607 

0.735 

0.647 

0.7*9 

0.633 

0.827 

0.656 

0.914 

0.464 

0.746 

0.444 

0.816 

0.073 

0  079 

0. 164 

0.175 

Mutriti'i 
ratio 


0.059     0.088 
G    0-C      O     fC4. 


I;ll  5 
I  4.1 
1:5.6 

"3  5 
1:14.3 
1. 18. 3 
1  5.1 

1:9.4 

1: 10.  J 

1:7.7 

1:16.6 

1:7.4 

1:5.8 

1:3.8 

1:14.9 

1:19.9 

1.7.9 

1:93 

1:33.6 

1:9.7 

1:7.1 

1:7.1 

1:7.9 

1:6.1 

I   6.9 

1:3.1 

1:15.1 

1:3.7 

1:4.7 

1:7  9 

1:3.3 

1:2.5 

1:1.6 

I  .1.1 

1:11 

1:14.9 

1:1 

!  ;1.7 


*  This  tabic  is  based  on  Bulletin  154,  from  Cornell  Station. 

[77] 


WtW^^M^mmwM^MWMm^^^^mMP^m^^^, 


FARiM  DAIRYING 

RATION    USLD   IN   THE   DAIRY    STABLES   AT    TIIP: 
ONTARIO    AGRICULTURAL    COLLEGE 

By  referring  to  the  preceding  table  we  find  that 
the  ration  used  in  the  dairy  stables  at  the  Ontario 
Agricultural  College  contains  digestible  material 
as  follows: 


Poundiot  liigfs: 
nutnrnit 


Fteding  sturti 


I  Carbo- 


'^"'      '■  ■|iv,!rjtci 

-   (tir    X 


mi;i'r      Prt'lein 


Nuintive 
r  ii!o 


si;.g.,  40  lbs 8.40    '^.^(^-    5.'^-    ^-y-^i 

' I  8.S0   0.6H0'  3.960   4640! 


Ci.rn 

Clovrr  h.iy.    n 

Mang-.s'      -p 

Bran, 

Oati, 

Oilcake, 


4  " 
4  " 
I    lb. 


Wisconsin  standard 
German  " 


; 

70 

2 

SI 
67 

0 

yo 

26 

69 

^4 

•  5     1 

X4 

°     I 

O.I"': 


1  S12  2.;oO| 
1.-04  1.980I 
0.4641   0.746 


s.4« 


6    14.-80;  17. 196     1:6    I 


2.10     :i4.900|  I-.  ic-     I  :'.   8 
J. 50     13.400  I ;  9^0    i-;.4 


By  using  the  table  as  directed  any  farmer  can 
readily  find  out  the  amount  of  digestible  mate- 
rial in  his  ration  and  compare  it  with  the  stand- 
ards given.  If  he  find  that  the  ration  is  too  low 
in  protein  or  muscle-forming  material,  then  bran, 
oil-meal,  gluten  meal,  peas,  or  clover  hay  should 
be  added  to  the  ration,  and  if  necessary,  some  of 

[78] 


.  W:^' 


t-^^-si*  -■j^-  i,-v^V'L^^'i'r:\-=<fi 'i^'-Wft 


mm 


FARM  DAIRYING 

the  more  carbonaceous  foods,  such  as  silage,  may 
be  reduced.  However,  silage,  roofs,  beet  pulp, 
etc.,  give  succulency  to  the  ration,  which  is  very 
important  in  the  economical  production  of  winter 
milk. 


[79] 


^•if*^^ 


■  ^5'  l.-'i 


:;;P7*.^  'X 


CHAPTER  XIII 
FODDER  CROPS 

IT  is  not  difficult  to  ^ct  a  lar^c  flow  of  milk  from 
good  cows,  if  it  be  done  regardless  of  food 
cost;  but  in  order  to  do  it  economically  the  dairy- 
man must  endeavor  to  grow  most  of  his  feed  and 
to  make  such  selection  of  crops  as  yield  the  larg- 
est returns  for  the  least  labor. 

The  majority  of  farmers  are  attempting  to 
care  for  too  much  land.  Fifty  acres  under  intense 
cultivation  will  bring  in  more  revenue  than  one 
hundred  and  fifty  acres  farmed  by  the  average 

man. 

The  sooner  farmers  wake  up  to  the  advantages 
of  growing  alfalfa,  the  better.  Alfalfa  is  one  of 
God's  greatest  gifts  to  the  dairyman.  It  Is  the 
first  plant  green  in  the  spring  and  the  last  plant 
green  in  the  fall.  For  feeding  value  it  comes 
nearer  to  grain  than  to  hay.  With  plenty  of 
corn  silage  and  alfalfa  hay,  very  little  grain  is 
needed  to  keep  up  a  good  milk-flow.  One  ton 
of  choice  alfalfa  hay  is  said  to  equal  one  ton  of 
wheat  bran  in  food  value. 

The  land  for  alfalfa  should  be  clean,  good,  mel- 

[80] 


FARM  DAIRYING 

low  soil,  with  a  deep-drained,  free-from-acid  sub- 
soil. 

It  has  been  found  by  many  who  have  tried  it 
to  be  particularly  successful  upon  hard  clay  hill- 


ALFALFA    SEEDLING   SL\    V,  EEKS   OLD 

sides,  which  give  inferior  yields  of  other  crops 
grown  in  rotation.    While  it  is  a  little  more  dif- 

[8i  1 


^m^^^^^Mf^  i^^-^g^:,^^m^^ 


FARM  DAIRYING 

ficult  to  secure  a  good  catch  of  alfalfa  on  such 
soil,  when  once  it  is  established  it  stands  the  winter 
bitter,  is  free  from  injury  by  standing  water  or 
ice,  and  resists  successfully  the  encroachment  of 
grass,  which  is  the  arch-enemy  of  allalfa. 

Use  only  plump,  pure  seed.  Inoculate  the  seed 
with  the  proper  kind  of  bacteria,  if  alfalfa  has  not 
been  successfully  grown  on  the  land.  Sow  as  soon 
as  the  land  is  in  condition  in  the  spring,  using 
twenty  pounds  of  the  seed  per  acre;  have  it  in 
the  grass  seed  box  placed  In  front  of  the  grain 
drill.  At  the  same  time  sow  one  bushel  of  spring 
wheat  or  barley  per  acre  from  the  tubes  of  the 

drill. 

Cut  the  grain  when  ripe,  and  get  it  off  the  land 

as  soon  as  possible. 

Do  not  pasture  the  first  season;  and  for  best 

returns  in  hay,  not  at  all. 

Cut  the  alfalfa  the  following  year  as  soon  as 
it  starts  to  bloom.  Tn  curing,  protect  it  from  the 
rain,  and  try  to  retain  as  many  of  the  leaves  as 
possible  on  the  stems,  for  they  are  exceptionally 
rich  in  nitrogen.  It  is  usually  cut  three  times 
each  season.  The  annual  yield  of  cured  hay  is 
often  from  four  to  five  tons  per  acre. 

Do  not  pasture  or  cut  alfalfa  too  close  to  the 

[82I 


Hi* 


m 


'>ff**-*^  ihPtv  vVaTl' 


m^M--d:- 


FARM  DAIRYING 

ground,  as  the  plants  are  likely  to  be  killed  by 
such  treatment. 

Alfalfa  produces  large  and  valuable  crops  for 
a  number  of  years  without  re-seeding. 

I  have  written  thus  strongly  of  the  merits  of 
this  excellent  plant  in  the  earnest  hope  of  getting 
those  farmers  who  have  never  tried  to  grow  it 
to  put  in  at  least  a  small  plot. 

Clover  hay  is  one  of  the  easiest  crops  on  our 
land,  is  excellent  in  food  value  as  a  milk  pro- 
ducer, and  a  good  food  to  give  well-flavored  milk 
and  butter.  Any  objectionable  flavor  found  in 
rank  clover  pasture  is  overcome  in  the  well-cured 

hay. 

Next  to  clover  might  be  placed  hay  made  ot 
peas  and  oats.  Sow  two  bushels  of  oats  and  one 
of  peas  by  weight —  making  a  total  of  128  pounds 
of  seed  per  acre.  Cut  when  the  oats  are  fully 
grown  but  still  green. 

To  have  prime  oat  straw  for  feeding  it  is  wise 
to  cut  the  oats  a  little  on  the  green  side.  The 
straw  will  then  have  more  feeding  value  and  is 
not  so  apt  to  be  rusty. 

Corn  as  a  fodder  crop  is  of  such  importance 
that  it  and  the  silo  have  a  chapter  to  themselves. 

ANNUAL  PASTURE  CROP 

To  furnish  pasture  for  cattle  in  the  same  sea- 

[83] 


FARM  DAIRYING 

son  in  which  the  seed  is  sown,  extensive  experi- 
ments at  the  Ontario  Agricultural  College  have 
found  the  following  to  be  most  satisfactory: 

Oats  .         .         .         51  pounds 

Early  Amber  Sugar  Cane     30 

Common  Red  Clover    .  7 

making  a  total  of  88  pounds  of  seed  per  acre.  An 
acre   furnishes   a  much  relished  pasture   for  one 

cow. 

The  red  clover  gives  a  good  hay  crop  the  iol- 

lowing  season. 

PASTURE  FOR  ROTATION  OF  t  ROPS 

Timothy         ...         4  pounds 
Orchard  Grass        •  •  5         " 

Red  Clover    .  .         •  7 

Alsike  Clover  .  .  2        ' 

making  a  total  of  18  pounds  of  seed  per  acre. 

PERMANENT    PASTURE 

Orchard  Grass       .         .  4  pounds 

Meadow  Fescue  •  4 

Tall  Oat  Grass       .         •  3        " 

Timothy         ...  2 

Meadow  Foxtail     .         .  2        ' 

Alfalfa  Clover       .         •  5         " 

Alsike         "  .         .  2        " 

White         "  .         .  2        " 

making  a  total  of  24  pounds  of  seed  per  acre.    If 

[84] 


m^^ 


•^Jtltsil 


FARM  DAIRYING 

the  land  Is  low-lying  and  inclined  to  be  damp,  sub- 
stitute 3  or  4  pounds  of  red-top  for  the  alfalfa. 

SOILING    CROPS 

The  mixture  of  oats  and  peas  already  given 
may  be  sown  and  fed  off  as  a  soiling  crop.  It 
may  be  put  in  to  advantage  at  three  different  dates, 
at  intervals  of  ten  or  twelve  days  between  the 
sowings.  This  crop,  if  not  needed  for  green  fod- 
der, may  be  cut  and  cured  as  hay.  If  not  re- 
quired for  hay,  it  may  be  left  to  ripen  as  grain. 

Alfalfa  and  red  clover  may  be  cut  and  fed  green 
to  the  cows  either  in  the  stables  or  pasture  field. 

Nothing  will  prove  more  profitable  than  a  patch 
of  sweet  corn  for  fall  feeding  for  the  cows.  Plant 
it  early  in  a  convenient  place.  Plant  thinly  so  as 
to  have  good  strong  corn.  Sugar  cane  or  common 
field  corn  also  make  good  autumn  feed. 


r  «c  1 


CHAPTER  XIV 
SILOS  AND  SILAGE 

"But  let  the  good  old  corn  adorn 
The  fields  our  fathers  trod; 
And  let  us,  for  the  golden  corn 
Send  up  our  thanks  to  God." 

THE  cement  silo  is  "-rowing  steadily  in  favor. 
It  is  comparatively  easy  to  construct  and  has 
a  nice  appearance  on  a  farm.  While  costing  more 
than  a  wooden  one,  the  cement  is  so  much  more 
durable  that  in  the  end  it  is  cheaper.  When  made 
with  the  hollow  cement  blocks,  the  danger  of 
injury  by  frost  to  the  silage  next  the  wall  is  les- 
sened. The  silage  keeps  perfectly  if  the  corn  goes 
in  in  good  condition. 

A'l  present  the  most  popular  kind  of  silo  is  the 
solid  cement  wall,  usually  9  '"ches  thick  at  the 
base  and  6  inches  at  the  top.  Small  field  stones 
are  imbedded  in  the  cement  as  a  filler,  the  inner 
and  outer  surfaces  of  the  wall  being  smoothly  fin- 
ished with  the  cement.  To  make  the  silo  air  and 
water  tight,  after  finishing,  whitewash  it  with  clear 
cement.  A  pointed  roof  gives  the  silo  a  much  bet- 
ter appearance  than  a  flat  roof  and  is  more  con- 
venient.    A  cement  or  stone  silo  should  receive 

[86] 


mm 


FARM  DAIRYING 

a  cement  wash  when  the  acid  of  the  silage  has  af- 
fected the  inside  walls. 

I  quote  from  the  Ontario  Farmers'  Institute 
Report,  1910: 

"My  silo  is  built  of  cement  from  bottom  to  top.  We 
dug  a  trench  2^1.  feet  wide  and  down  to  hard  soil.  We 
used  cement  mortar  and  large  stones  to  make  a  founda- 
tion, having  it  level  at  top  of  ground  so  as  to  set  our  steel 
rings  on  level.     The  size  of  my  silo  is :    40  feet  high  and 

14  feet  across  inside.  The  walls  are  9  inches  at  bottom 
and  6  inches  at  top.  The  material  required  to  build  this 
silo  was  50  barrels  of  cement  and  50  yards  of  fine  gravel, 
using  no  stones  above  the  ground.     It  is  reinforced  every 

15  inches  with  a  wire  rope  made  of  four  strands  of  No.  9 
wire  twisted  together  and  placed  in  centre  of  cement. 
Eight  bolts  were  placed  in  top  of  silo  to  bolt  the  rafters 
to,  and  thus  save  making  a  wooden  circle  for  rafters. 
The  cost  of  material  is  as  follows:  — 


50  barrels  of  best  cement,  at  $1.45 
50  yards  of  clean  gravel,  at  15c 
400   lbs.   wire 

Labor  charged   for  plastering 
Labor  charged  for  building     . 

Total 


$  72.50 

7.50 

9.00 

5.00 

77.00 

$171.00 


The  builder  found  all  necessary  scaffold  and  rope.  It 
takes  three  men  about  nine  days  to  complete  a  silo  if  the 
weather  is  fine. 

[87] 


id 


FARM  DAIRYING 

"Place  your  silo  in  the  most  convenient  place  possible 
both  for  filling  and  feeding.  See  to  it  that  you  have  the 
drain  a  little  deeper  than  bottom  of  trench  to  carr>'  off 
any  water  that  might  collect.  The  bottom  of  the  silo 
should  be  of  earth  shaped  like  a  plate,  and  just  before 
filling  place  a  layer  of  straw  thereon.  A  iloor  of  tliis 
kind  allows  any  extra  juice  in  corn  to  escape  and  does 
not  sour  tlie  silage  in  the  bottom. 

"For  filling  we  have  a  1 3-horsepower  engine  and  a 
blower  box  requiring  only  one  good  day  to  nil. 

"\Vc  have  not  had  one  forkful  of  spoiled  silage  so  far. 
It  does  freeze  some  around  the  wall,  but  this  does  not 
spoil  the  silage  if  fed  as  soon  as  it  thaws  out. 

"A  roof  should  always  be  put  on  a  silo  to  keep  the 
sparrows  from  eating  all  the  com  and  leaving  the  cobs 
for  the  cows." 


Ar 


■  -^  >» « "  ^ 


'^^^mwmst^^pm^i^ 


[88] 


FARM  DAIRYING 

The  primary  principle  in  the  making  of  silage 
is  the  exclusion  of  air  in  order  to  prevent  decay; 
therefore  not  only  the  walls  but  the  doors  must 
be  perfectly  air-tight. 

The  walls  should  not  only  be  tight  and  rigid 
but  they  should  also  be  smooth  and  straight  on 
the  inside  to  permit  the  silage  to  settle  without 
forming  pockets.     (See  diagram  on  page  88.) 

The  majority  of  silos  being  built  have  a  con- 
tinuous door  which  makes  it  very  convenient  for 
emptying  the  silo.  Two-ply  boards  should  be 
used  for  the  door  with  tar  paper  or  hea\7  build- 
ing paper  between  ind  on  the  edges.  Doors  on 
hinges  are  objectionable. 

The  deeper  the  silo  the  greater  the  pressure 
and  the  larger  amount  of  corn  can  be  stored  per 
cubic  foot.  A  silo  should  not  be  less  than  30  feet 
deep  or  more  than  12  or  14  feet  in  diameter. 

Steel  silos  are  gaining  in  favor,  and  seemingly 
do  not  hold  the  frost  any  more  or  even  as  much 
as  the  cement  ones.  The  steel,  being  thin  and  a 
good  conductor  of  heat,  readily  transmits  any 
warmth  in  the  air. 

A  cement  silo  costs  from  $1.75  to  $2.00  per  ton 
capacity;  a  round  wooden  silo  from  $1.25  to 
$1.50;  and  a  stave  silo  from  $0.75  to  $1.00,  prices 

[89] 


'^5S^^ 


II 


FARM  DAIRYING 

varying  with  the  quality  of  material  used  and  the 
cheapness  of  labor. 

I'Or  a  herd  of  twenty-five  cows  a  round  silo  15 
feet  inside  diameter  and  30  feet  high  would  be 
about  right,  or  it  may  be  12  by  40.  This  size  will 
hold  a  little  more  than  a  hundred  tons,  which 
allows  four  tons  of  silage  per  cow,  which  is  about 
right.  Forty  pounds  is  an  average  for  one  cubic 
foot  of  silage.  Some  prefer  two  small  silos  to 
one  large  one.  If  the  herd  is  not  large  enough 
to  keep  the  surface  of  the  silage   fed  off   con- 


PLAN  OF   SILO  AND   FEED  ROOM 

stantly  and  uniformly,   more  or  less  of  the   sil- 
age will  become  injured  by  mould. 

A  small  silo  to  open  up  in  the  summer  when  the 
pasture  becomes  short  is  the  cheapest  and  best 

r  ^^  1 

i  •:/^  J 


mmma^smms'^i^m^m^^smm 


"^^t^^mi^&^imm 


"mm-I  ^^m>-.'' 


FARM  DAIRYING 

means  of  keeping  up  the  milk-flow.  Every  fall 
more  corn  is  being  put  into  silos  to  furnish  feed 
for  the  next  summer. 

The  kind  of  corn  to  grow  for  filling  the  silo  will 
depend  on  the  locality.  To  avoid  frost,  early 
maturing  varieties  should  be  selected.  Corn  is  a 
sun  crop  and  loves  heat,  so  if  planted  in  rows  have 
them  run  north  and  south.  Keep  the  cultivator 
going  till  the  horses  no  longer  can  get  through  the 
corn. 

When  to  cut  is  an  important  question.  If  cut 
too  green,  there  is  not  the  same  feeding  value  in 
it :  it  cures  with  a  strong  acid  flavor  and  when  fed 
will  be  rather  laxative,  and  tht  quantity  in  the  ra- 
tion may  have  to  be  reduced.  Better  to  have  the 
corn  a  little  over-ripe  than  on  the  green  side. 
When  in  condition  to  cut  the  ears  should  be  well 
filled  out,  and  the  grain  hard.  The  corn  harvester 
is  largely  used  at  the  present  time,  but  there  are 
those  who  still  think  it  pays  to  cut  with  a  hoe  made 
for  the  purpose,  as  it  can  be  cut  closer  to  the 
ground. 

For  hauling  to  the  cutting  machine,  have  low 
trucks  and  a  long  rack.  A  good  strong,  short- 
handled  fork  is  best  for  loading.  It  is  easier  on 
the  hands  and  back.  Pile  the  corn  straight  on  the 
wagon.    It  saves  time  when  unloading. 

[91] 


.>^u 


,jg„^ 


i^^ilJfsfW^fcig^^i^fe 


lili 


FARM  DAIRYING 

The  best  corn-cutting  outfit  for  the  average 
farmer  is  a  portable  engine  with  silage-cutter  and 
blower  attachment.  Threshers  usually  have  these 
in  their  outfit. 

If  the  corn  has  been  badly  touched  with  frost, 
the  sooner  it  is  in  the  silo  the  better.  If  it  becomes 
too  dry,  it  should  be  sprinkled  with  water  to  pre- 
vent white  mould.  A  barrel  of  water  may  be 
placed  so  as  to  drain  as  desired  on  the  cut  corn 
in  the  elevator  pipes. 

It  is  desirable  to  have  the  distribution  of  cob 
and  leaf  even.  The  best  arrangement  for  this  is 
to  attach  a  chute  from  the  point  where  the  carrier 
or  blower  unloads  into  the  silo,  letting  it  come 
down  to  within  two  or  three  feet  of  where  the 
silo  is  being  filled.  A  boy  inside  the  silo  can  easily 
do  the  distributing  then,  and  there  is  no  fear  of  his 
being  hit  on  the  head  with  a  flying  piece  of  corn 
cob.  The  chute  may  be  of  piping,  which  can  be 
disjointed  as  the  silo  fills,  or  of  heavy  sacking. 

When  filled,  tramp  the  silage  well  around  the 
sides  and  moisten  the  surface  with  water.  Some 
put  a  good  sprinkling  of  salt  on  top,  others  cover 
with  chaff  or  cut  straw,  and  some  sow  with  oats. 
The  oats  grow,  form  a  mat,  and  help  to  exclude 
the  air.  Perhaps  the  corn  itself  Is  as  cheap  as 
any  covering.    There  will  always  be  some  waste 

r  r.-y   1 

L  v*  j 


A   Sn.O  IS  THE   FIELD   FOR  SUMMER   FEEDING 


jT^-ir'^e-."  :,>J. 


^  ."_-->:-    _"—.-' 


;^*^M.i;rfei>*^  >Sm^,  :5^^?i*,^t;i>S^&:^Mv^.?j?^r'"^M:^ 


&^M^^;^^^m 


Mf^: 


I  ARM  DAIRYING 

on  top.  I  he  poor  stuff  should  not  be  fed.  To 
lessen  the  waste,  some  farmers  strip  the  ears  from 
the  last  load  or  two  of  corn,  when  finishing  the 
fillmg  of  the  silo. 

One  may  begin  feeding  as  soon  after  the  silo 
is  filled  as  is  desired,  (iood  silage  has  a  not  un- 
pleasant acid  smell,  a  slij;htly  sweetish,  fermented 
taste,  and  should  be  a  brownish  green  color  and 
free  from  rot  or  mould. 

If  a  portion  of  the  silage  around  the  silo  be- 
comes frozen,  it  is  more  of  an  inconvenience  than 
a  loss.  It  should  be  mixed  with  that  from  the 
centre  of  the  silo  to  allow  it  to  thaw  before  be- 
ing fed. 

Uncover  only  as  much  of  the  silage  as  can  be 
used  up  to  the  depth  of  from  three  to  four  inches 
each  day,  otherwise  it  is  apt  to  mould  and  smell 
badly.  A  half  or  one-quarter  of  the  surface  may 
be  uncovered  at  a  time.  It  may  be  cut  down  with 
a  hay  knife  and  will  mould  but  slightly. 

An  acre  of  ground  should  produce  from  twelve 
to  fifteen  tons  of  silage  in  a  good  season.  The 
cost,  from  the  tilling  of  the  soil  for  the  seed,  to 
the  time  the  corn  is  in  the  silo,  is  estimated  at  from 
$2.00  to  $2.50  per  ton. 

The  importance  of  silage  as  a  succulent,  coarse 


I  vj  J 


FARM  DAIRYING 

food  for  all  kinds  of  cattle  cannot  be  overesti- 
mated. 

CLOVER  IN  THE  SILO 

Next  to  corn,  clover  is  considered  the  best  crop 
to  use  for  silage.  Being  of  the  legume  family, 
it  is  rich  in  protein  and  makes  an  ideal  milk  pro- 
ducing food.  When  made  into  silage,  it  has  a 
higher  feeding  value  than  when  cured  as  hay. 
Ihere  is  less  crude  fibre,  it  is  more  palatable,  and 
all  of  the  plant  is  saved;  while,  in  making  it  into 
hay,  the  leaves  and  tender  stems,  which  contain 
nearly  two-thirds  of  the  protein,  are  broken  off 
and  lost  in  the  handling. 

The  hay  should  be  cut  when  in  full  bloom.  It 
is  better  to  be  put  through  a  cutting  machine.  If 
put  in  whole  it  must  be  spread  in  layers,  otherwise 
it  will  be  most  difficult  to  get  it  out  nf  the  silo.  The 
clover  should  be  well  tramped  or  weighted,  and  it 
is  best  to  have  considerable  depth  to  the  silo. 

In  British  Columbia  much  of  the  hay  is  saved 
in  this  way,  and  I  saw  there  many  silos  used  for 
this  crop.  It  is  a  safe  way  to  harvest  the  crop 
when  the  weather  is  likely  to  be  wet.  Sometimes 
the  farmers  of  British  Columbia  simply  stack  the 
green  clover  outside  the  barn,  where  It  ferments 
and  cures  into  a  splendid  feed. 

[  94  J 


y. 

■ha 

tn 


7: 


i.   y. 


?! 


w, 


FARM   DAIRYING 

Alfalfa  is  being  used  for  silage  with  equal  suc- 
cess, being  still  richer  than  clover  in  protein. 

Cow-peas,  soja-beans,  sorghum,  and  various 
other  plants  arc  successfully  used  to  fill  ihe  silo. 

Much  less  room  '  required  for  the  storing  of 
the  same  amount  of  food  when  placed  in  a  silo. 
A  ton  of  hay  requires  400  cubic  feet;  a  ton  of 
silage,  50  cubic  feet. 

Silaging  the  clover  crop  takes  away  the  anxiety 
lest  the  weather  should  be  wet,  and  where  corn 
cannot  be  successfully  grown,  it  provides  the  suc- 
culent food  so  necessary  to  good  health  and  a 
heavy  milk-flow.  . 


[95] 


'^i^'^^m^-^^^^r:^ 


CHAPTER  XV 
THE  FARM  WATER  SUPPLY 

TO  those  who  value  the  family's  health,  who 
wish  to  have  thrifty,  strong  animals,  who  de- 
sire pure  milk  and  good  butter,  we  would  say  that 
it  is  of  primary  importance  that  the  water  sup- 
ply be  from  a  source  beyond  suspicion,  and  that 
this  source  be  carefully  guarded  against  pollution. 
Analyses  of  water,  especially  well  water,  show 
much  of  it  to  be  unfit  for  use. 


CONTAMINATION  OF  WELL  WATER  FROM   SOAKAGE  FROM 
THE  BARNYARD  AND  CESSPOOL 

The  pollution  is  chiefly  derived  from  the  drain- 
age  from  farm  buildings  and  barnyards  and  un- 
sanitary surroundings. 

[96] 


FARM  DAIRYING 

When  the  pernicious  practice  of  sinking  the  well 
in  the  stable  or  barnyard  is  followed,  the  amount 
of  manure,  the  rainfall,  and  the  porosity  of  the 
soil  will  determine  the  extent  of  contamination. 
Only  in  very  exceptional  cases  can  such  a  well  es- 
cape pollution. 

The  well  must  be  sunk  at  a  safe  distance  from 
possible  sources  of  pollution,  and  be  properly  con- 
structed to  keep  surface  water,  rats,  frogs,  etc., 
from  getting  in.  One  cannot  say  how  far  a  well 
she  M  be  located  from  out-houses  and  like  dan- 
gerous sources  of  harm.  For  a  time  the  soil  acts 
as  a  filter,  but  gradually  it  becomes  saturated  with 
the  seepage,  which  will  in  time  find  its  way  to  the 
well,  and  the  water  is  sure  to  be  more  or  less  in- 
fected.   The  older  the  well  the  greater  the  danger. 

The  household  slops  should  not  be  thrown  on 
the  soil  near  the  *vell,  neither  should  the  well  be 
used  as  a  cold-storage  receptacle.  Something  is 
sure  to  be  spilt  into  it  at  some  time. 

It  is  better  to  have  the  watering  trough  some 
little  listance  from  the  well,  otherwise  the  horses 
and  cattle  are  apt  to  make  a  muddy  pool  be- 
side it. 

The  farmer  must  have  a  concern  beyond  his 
own  family  interest,  when  studying  his  water  sup- 
ply.   The  health  of  large  communities  is  depend- 

[97] 


FARM  DAIRYING 

ent  to  a  great  extent  on  the  sanitary  conditions  of 
our  farm  homes. 

The  cans  holding  milk,  are  often  rinsed  with  the 
water  from  a  had  well  and  in  this  way  the  milk 
hecomes  the  medium  for  carrying  sickness  into 
many  homes.  We  should  think  of  the  thousands 
of  infants  whose  only  food  is  raw  milk,  and  of 
the  diseases  which  may  come  from  bacteria  in- 
troduced into  the  milk  by  impure  water-,  chief  of 
which  are  typhoid  fever,  scarlet  fever,  diphtheria, 
and  cholera  infantum.  Many  serious  outbreaks 
of  contagious  diseases  have  been  traced  to  the 
water  supply  on  the  farm.  Clear,  sparkling  water 
may  be  just  as  deadly  as  that  from  the  muddy 
brooklet.  A  well  in  which  the  water  rises  rapidly 
after  a  heavy  rain  should  be  regarded  with  grave 
suspicion.  Unless  the  surroundings  be  most  sani- 
tary for  a  great  distance,  the  water  from  such  a 
well  is  dangerous.  Let  the  farvi  zidter  supply  re- 
ceive your  serious,  iutelli^eut  attention. 

Where  at  all  possible,  there  should  be  some  me- 
chanical means  of  conveying  the  water  into  the 
house  and  barn.  There  is  perhaps  no  greater  con- 
venience, and  saving  of  labor,  than  having  a 
constant  supply  of  good  water.  It  is  hard  work 
carrying  all  the  water  in  and  out  of  the  house  and 
pumping  the  water  for  the  stock. 

I  98] 


FARM  DAIRYING 

Sometimes,  without  much  outlay,  a  spring  on  a 
hill  or  mountain  side  can  be  piped,  or  a  hydraulic 
ram  or  a  w'ndniill  and  tank  installed.  Any  one 
who  has  a  spring  within  a  reasonable  distance  can 
install  a  ram  and  force  the  water  a  long  distance 
and  also  raise  it  a  considerable  height,  depending 
on  the  fall  at  the  spring.  In  many  farm  homes 
I  have  seen  this  system  working  admirably. 


-R«n,"        i)'-*iii- 


SETTING  OF  HYDRAULIC   RAM 


[99] 


%-:fn»^ 


I 


CHAPTER  XVI 

WATERING  THE  COWS 

CANNOT  sec  how  cows  can  be  healthy  and 
the  milk  pure,  when  the  former  are  allowed 
constantly  to  drink  bad  water.  Yet  a  farmer  will 
say,  "This  water  isn't  fit  for  house  use,  but  it  is 
all  right  for  the  cows";  or  he  may  allow  them  to 
drink  from  stagnant  pools  covered  with  green 
slime,  and  in  which  the  cattle  stand.  If  such  pools 
are  in  the  pasture,  they  should  be  fenced  around. 
Cattle  standing  in  them  get  their  legs  and  udders 
covered  with  slime  and  filth,  which  dries  and  is 
certain  to  find  its  way  into  the  milk  pail. 

Cows  sometimes  seemingly  prefer  such  water 
to  that  from  a  spring  or  well.  This  Is  usually  be- 
cause it  is  warmer.  Cattle  have  an  aversion  to 
taking  a  quantity  of  cold  water  into  their  stomachs. 
Again,  they  may  crave  mineral  ma*-ter,  and  the 
dirty  water  contains  more  of  that  substance. 

Into  every  hundred  pounds  of  milk  the  cow 
puts  eighty-seven  pounds  of  water.  Dishonest 
milk-vendors  might  take  note  of  this  and  not  try 
to  improve  on  the  already  generous  work  of  the 
cow. 

This  brings  us  to  another  point.    A  cow  to  keep 

[  lOo] 


FARM  DAIRYING 


up  a  heavy  milk-flow  must  have  all  the  water  she 
can  drink.  Boutsje  drank  two  hundred  pounds, 
ccjual  to  two  large  clothcs-bollcrsful,  the  day  she 
gave  ninety-six  pounds  of  milk.  The  average  milk- 
ing cow  will  take  from  eighty  to  one  hundred 
pounds  of  water  per  day.  We  should  induce  the 
cow  to  drink  plenty.  Tests  have  proved  that 
the  milk-flow  can  be  stimulated  more  by  get- 
ting the  cow  to  drink  copiously  than  by  tempting 
her  to  eat  beyond  her  usual.  The  ideal  way  is  to 
have  water  always  before  her.  If  this  is  not  con- 
venient, she  should  get  water  twice  a  day.  It  is 
poor  economy  to  have  to  drive  the  cows  some 
distance,  often  down  a  slippery  path,  to  drink 
from  a  frozen-over  creek.  They  become  so 
chilled,  and  the  water  is  so  icy,  that  they  take  just 
as  little  as  they  can.  Dairying  will  never  prove 
profitable  under  such  conditions. 

The  water  should,  by  some  mechanical  means, 
be  conveyed  into  the  stable,  or  to  a  trough  in  some 
convenient  sheltered  place.  Some  farmers  have  a 
large  tank  in  the  stable  supplied  by  means  of  a 
windmill,  with  water  from  a  well.  The  water  from 
the  tank  is  never  so  cold  as  that  directly  from  the 
well,  owing  to  its  being  in  a  warmer  atmosphere 
before  b^ing  used. 

There  are  objections  to  the  trough  before  the 

[lOl] 


riffwewT/ 


Mm^ 


t  i 


Hi 


i  I    i! 


FARM  DAIRYING 

cows,  or  the  individual  open  drinking-basins,  on 
account  of  food  getting  in  them,  and  the  cows 
slopping  the  water  on  the  floor.  These  troubles 
are  largely  overcome  by  having  a  basin  half-way 
down  the  stall,  so  that  the  cow  can  turn  her  head 
and  just  nicely  reach  the  basin.  One  basin  does 
two  cows.  No  matter  what  form  of  basin  or 
trough,  it  must  frequently  be  cleaned  out. 

A  less  expensive  way  is  to  use  galvanized  pails, 
placed  at  the  side  of  the  stalls,  so  that  they  serve 
to  water  two  animals.  They  may  be  filled  by  a 
hose  from  an  elevated  water  tank.  The  pails  can 
be  easily  removed  for  cleaning,  and,  when  worn 
or  rusted,  may  be  replaced  at  little  cost. 

It  is  out  of  the  question  to  talk  of  tempering  the 
water,  but  if  the  chill  could  be  removed  the  cows 
would  certainly  drink  more.  If  I  kept  but  one 
family  cow  I  would  not  deem  it  too  much  trouble 
to  add  a  little  hot  water  to  her  drink  in  very  cold 
weather. 

Colantha  fourth  Johanna  had  lukewarm  water 
within  reach  all  the  time  of  her  record  test  —  dur- 
ing which  time  she  gave  32.86  pounds  of  butter 
in  one  week. 

Salt  convenient  for  the  cows  Increases  their 
thirst. 

Good  tvater,  and  plenty  of  it,  should  be  the 
^°''''-  [  102  ] 


CHAPTER  XVII 
THE  COWS  DIGESTION 

TO  have  a  cow  do  her  best,  under  all  varying 
and  trying  conditions,  it  is  necessary  to  have 
some  knowledge  of  her  anatomy,  especially  of  the 
digestive  organs,  and  the  construction  and  function 
of  the  udder. 

A  cow  has  four  stomachs;  or  she  may  be  said  to 
have  one  which  is  divided  into  four  compartments. 
The  first  stomach,  the  paunch  or  rumen,  is  by  far 
the  largest  and  will  hold  thirty-six  gallons  or  more. 
It  is  when  this  stomach  becomes  full  of  fresh  green 
feed  or  a  quantity  of  grain  which  ferments  or 
swells,  that  suffocation  from  excessive  bloating 
may  cause  death.  The  lining  of  the  second 
stomach  is  full  of  cavities  which  give  it  the  name, 
the  "  honeycomb."  These  cells  are  supposed  to 
be  there  for  the  purpose  of  catching  any  foreign 
matter,  such  as  small  stones,  nails,  etc.,  which  a 
cow  might  get  in  her  food.  In  the  third  stomach 
the  lining  is  thrown  into  folds  or  leaves,  resem- 
bling the  leaves  of  a  book,  which  has  given  it  the 
name,  the  "  many-plies."  Between  these  folds, 
the  surface  of  which  is  corrugated,  the  food  is 
rubbed  to  reduce  it  further.    The  fourth  and  last 

[103] 


FARM  DAIRYING 

stomach  is  called  the  "  rennet  "  or  true  stomach, 
and  it  is  here  the  food  is  acted  upon  by  the  gastric 
juice.     In  a  calf  this  is  the  only  stomach  which  is 


m 


cow  S  STOMACH 

C     "l^?!!-li"L^T  ^,™^!.'5"i-_''-.''"°^"'^0^"'"    (SECON-D  STOMACH 

ach) 


MANV-PUES       (THIRD    STO.V  .CH)  :    D.    RENNET     (FULKTH    oToM- 


l    104] 


.-M^£^^5lt. 


FARM  DAIRYING 

developed,  and  it  is  from  this  stomach  that  the 
commercial  rennet  is  made.  As  the  calf  gets 
fibrous  food,  the  other  stomachs  develop. 

\ou  have  watched  the  placid  old  "cobossy" 
lying  under  a  tree  peacefully  chewing  her  cud, 
and  have  thought  what  a  good  time  she  is  having. 
But  she  is  working  diligently  all  the  time. 

You  notice  a  lump  rising  along  the  side  of  her 
neck.  That  lump  is  a  portion  of  the  softened  food 
from  the  second  stomach,  which  the  muscles  of  the 
gullet  are  forcing  upward  to  the  mouth,  v  •  it 
is  thoroughly  masticated  and  then  allowed  tu  pa: 
down  into  the  third  stomach.  In  this  stomach  the 
food  is  rubbed  between  the  many  folds  in  the  lin- 
ing already  spoken  of.  When  the  cow  gets  a  quan- 
tity of  hard,  indigestible  food,  such  as  dried  grass, 
and  little  water  lo  drink,  the  folds  of  this  stomach 
become  packed  with  this  food  and  the  cow  is  said 
to  be  "  fardel-bound." 

From  the  third  stomach  the  food  enters  the 
fourth  and  last  stomach,  where  the  digestion  is 
further  carried  on.  It  then  passes  out  into  the 
smaller  intestine,  and  along  its  course  to  the 
larger  intestine. 

During  this  time  the  various  digestive  juices 
have  been  acting  on  the  food  and  converting  the 
av3"^ible  di'^estible  nortion  into  a  fluid.    A  portion 

[105] 


,  »:  ^      • 


FARM  DAIRYING 

of  this  fluid  is  directly  absorbed  into  the  blood, 
hut  the  greater  part  of  it  passes  into  the  thoracic 
duct  which  empties  the  fluid  into  the  blood  circula- 
tion near  the   heart.      The  blood,   as  it   rapidly 
courses   through   the   body,   carries  this   digested 
matter  with  It  to  the  remotest  parts,  to  nourish 
and  replace  waste  of  bone  and  muscle  and  nerve. 
Thus  is  food  made  available  for  the  sustenance 
of  the  body.    It  will  be  noticed  that  the  important 
consideration  with  regard  to  a  cow's  ration  Is  the 
(iigcstiblllty  of  the  food;  for  it  Is  only  that  portion 
of  the  food  which  becomes  dissolved  and  absorbed 
that  Is  available  for  the  maintenance  of  the  cow 
and  the  production  of  milk. 
^  A  strong  circulation  of  healthy  blood  is  essen- 
tial in  the  dairy  cow,  If  she  Is  to  give  a  heavy  flow 
of  milk.     A  large  artery  carries  the  blood' from 
the  heart  along  the  back  and  gives  off  a  branch 
called  the  mammary  artery,   which   supplies  the 
udder.      The  blood-vessels   form  a  fine  network 
through  the  udder  and  emerge  in  large  veins  in 
front  of  it.     These  are  known  as  milk  veins;  but 
it  will  be  seen  that  they  hold  blood,  not  milk,  and 
that  they  are  emerging  from  the  udder,  not  enter- 
•ng  It.     When  these  veins  are  large  and  numerous 
and  extend  well  forward,  they  are  supposed  to  in- 
dicate   a    good   milker.      These   veins   show   the 

r  inA  1 


FARM  DAIRYING 

amount  of  blood  which  passes  through  the  udder, 
and  there  certainly  is  a  relationship  between  it 
and  the  milk-flow.  The  tremendous  flow  of  blood 
through  the  udder  makes  it  extremely  sensitive 
to  sudden  changes  of  heat  and  cold,  and  hence 
the  danger  of  lying  on  cold,  damp  ground  or  ce- 
ment or  stone  floors. 


I   --^i  J 


A 


CHAPTER  XVIIl 

COMPOSniOX  OF  MILK 

VERAGE 

milk: 

percentage     of     constituents 

Fat 
Casein 

2.5  " 

Albumen 

0.7  " 

Sugar 
Ash  or  M 
Water      . 

.         .         .           5-0    " 
ineral  Matter     .           0.7    " 

•          •         •          87.5    " 

Total 


100.00 


of 


Milk  is  a  yellowish  white  fluid,  opaque,  slightly 
viscous,  with  a  faint  odor  and  a  pleasant  sweetish 
taste.  It  is  composed  of  water,  and  certain  other 
constituents,  part  of  which  are  in  suspension  and 
part  in  solution. 

MILK-FAT 

The  most  variable  constituent  of  milk  Is  the  fat. 
It  is  in  the  form  of  minute  globules  averaging 
the  ten-thousandth  part  of  an  inch  in  diameter.  A 
drop  of  milk  can  contain  fifteen  million  of  these 
tiny  balls  of  fat,  and  yet  these  are  what  we  gather 
together  to  make  butter.    The  minute  size  of  the 


r  .^0  1 


FARM  DAIRYING 

globules  is  one  of  the  reasons  which  make  the  fat 
of  milk,  cream,  and  butter  so  readily  and  easily 
digested. 

COMPOSITION    OF    MILK 
KUTRITIVE   INGREDIENTS   AND   FUEL   VALUE 


Katrleota 


yoo-DutrlenU 


^3  Erses 


Pri>tplii    FaU  Carbo.  Minfrnl 
lijilratfs  niiHifrs 


Wr.UT  lirfusO 


Fnel  Tklaa 


Calories 


/Vofrin    innirvmnilf,  r.  g..  cawln    (cardl   i.f   milk,    lean    ol     meat,   white   of   em, 
aiid  KliiUTi  if  wlif.it  luiikc  niiisole,  1)1. >od,  bone.  etr. 

F(U»,  f.  g..  butter,  fat  nf  meat,  ntnl  oil  /  ^p^.^  ,„•,  f^pi  to  yield  lifiot  aud  muscular  power. 
l'nr*><)/i!/i/ru(.  5.  e.  (/.,  su^'ar  ni      ftarib  \ 


Nutri«ut».  eti'..  y.  rt.. 
1   lel  Taluoof  1  lb. 


10 


40 


SO 


_J3 3 )        ~~  ^ 

400        bCO       I?  00     I  COO      2000    ^■iOO     !M0    3!00      3CC0    40Qi 
-p .         ^-.  ,  ,  1 


CO      70      eo_  ___90_ 

'OC 

r 


Milk-fat  is  made  up  of  a  number  of  fats,  the 
chief  of  which  are  olein  about  42 ?t,  palmitin  4670. 
stearin  47c,  butyrin  -j^c. 

Olein  is  a  liquid  fat  having  a  melting  point  as 
low  as  41°.  Palmitin  and  stearin  are  hard  fats, 
like  tallow,  and  melt  only  when  heated  above 
140=  F. 

[  109] 


FARM  DAIRYING 


•.  Skim  lr.,.k. 


f-  Crfim. 


ep. 


^    C'^lrifrgm. 


FAT  GLOBULES  I\'  MILK 
MAGNIFIED   300  TIMES 

[no] 


T 


FARM  DAIRYING 

Conditions  change  the  percentage  of  these  tats, 
and  this  fact  throws  much  light  on  the  great  dif- 
ference in  the  churnability  of  cream,  and  on  the 
texture  of  butter. 

The  more  oleln  and  the  less  palmitin  and 
stearin,  the  lower  the  churning  temperature  may 
be,  the  quicker  the  butter  will  come,  and  the  softer 
or  oilier  will  be  the  butter. 

The  fresher  the  cows  in  milk,  the  softer  and 
larger  the  fat  globules  arc.  The  longer  in  milk, 
the  smaller  and  more  tallowy  the  globules,  result- 
ing in  "  strippers,"  making  very  stubborn  churn- 
ings  and  crumbly,  tasteless  butter. 

The  food  of  the  cow  has  a  marked  influence 
on  the  composition  of  the  milk-fat.  The  more 
succulent  the  food,  the  more  olein  will  be  in  the 
fat.  Grass,  corn  silage,  roots,  linseed  meal,  and 
gluten  meal  increase  the  soft  fats;  while  hay,  cot- 
ton seed  meal,  and  bran  increase  the  hard  fats. 

Butyrin  is  peculiar  to  milk-fat,  and  unfortun- 
ately readily  decom.poses,  forming  butyric  acid, 
which  gives  butter  its  rancid  taste  and  odor, 

Lactochrome  (hic,  milk;  chroma,  color),  the 
coloi  lound  in  milk,  is  in  the  fat.  It  is  influenced 
by  the  breed,  the  feed,  the  length  of  time  milking, 
and  the  individuality  of  the  cow.  The  Guernsey 
and  Jersey  are  noted  for  the  high  color  of  their 

r  ,  1 1  1 
I  '  - '  j 


FARM  DAIRYING 

milk.  White  milk  does  not  always  indicate  poor 
milk,  neither  is  yellow  milk  necessarily  very  rich. 
I  have  noticed  this  to  be  true  when  testing  samples. 
Grass,  bright  clover  hay,  carrots,  pumpkins,  and 
yellow  corn  meal,  tend  to  deepen  the  color  of  milk. 


Total  irolld* 


Wat» 


Hugar 


Fat 


C'ufteiu       Aah 

PROPORTIOXS    OF   THE    COMPONENT    PARTS   OF    MILK 
(AtTER    PEARSON) 

The  percentage  of  fat  in  the  milk  cannot  be  sys- 
tcmatically  and  permanently  influenced  by  the  food 
given  to  the  cow.  Rich  foods  may  stimulate  the 
production  of  fat  for  a  short  lime,  but  the  cow  will 
return  to  her  normal  percentage  and  perhaps  — 
due  to  forcing  —  fall  below  it  for  a  while.  At  the 
same  time,  the  percentage  of  fat  in  milk  is  by  no 
means  constant.  The  length  of  time  since  freshen- 
mg,  sudden  changes  in  weather,  sickness,  excite- 
ment or  fright,  change  of  milkers,  night's  and 

[112] 


'/T^r- 


^A'i.y' 


FARM  DAIRYING 

morning's  milk,  may  be  causes  for  a  rise  or  fall 
in  the  percentage  of  fat.  I  have  tested  cows 
which  have  varied  as  much  as  two  per  cent  in  two 
ii;iys. 

Milk-fat,   when   taken   as   food,   produces   fat, 

heat,  and  energy. 

CXSEIN*    XNP  ALBUMEN 
Casein     and     albumen     are     the     nitrogenous, 
muscle  or  flesh-forming  constituents  of  the  milk, 
and  arc  largely  in  suspension,  though  partly  m 
solution.      Casein    is    precipitated    either   by   the 
formation  of  lactic  acid  or  the  adding  of  any  other 
aciJ,  or  rennet,  to  the  milk.     It  is  often  spoken  of 
then  as  curd,  and  is  the  most  important  part  ot 
the    milk    in    the    m.anufacture    of   cheese.      The 
idbumcn  of  milk  is  similar  to  that  found  in  the 
white  of  an  egg  or  in  blood,  and  becomes  hard  and 
insoluble  when  heated  over  i8o  degrees.    This  is 
why  raw  milk  is  more  digestible  and  nutritious 
than  cooked   milk.     The   scum  which   forms   on 
milk,  when  boiled,  is  largely  albumen. 
MILK  SUGAR 
Sugar  is  the  most  constant  constituent  found  m 
milk.     Five  pounds  in  ever>'  hundred  pounds  of 
milk  is  a   goodly  proportion,   when  we  consider 
there  is  but  thirteen  per  cent  of  solids  altogether. 

[113] 


Ki" 


FARM  DAIRYING 

Milk  sugar  is  not  nearly  so  sweet  as  ordinary 
sugar,  neither  is  it  so  subject  to  alcoholic  fermenta- 
tion. It  is  prepared  from  whey,  and  is  used  com- 
mercially to  sweeten  patent  medicines  and  baby 
foods.  Sugar,  like  fat,  proc  uccs  fat,  heat,  and 
energy,  in  the  body.  It  is  the  sugar  in  the  whey 
which  makes  it  valuable  for  feeding  purposes. 

ASH  OR  MIXER.AL  M.\TTER 

If  we  boil  some  milk  till  no  water  remains,  then 
let  it  burn,  we  shall  have  as  a  residue  in  the  dish 
a  small  quantity  of  light  gray,  fine  ashes.  This 
substance  is  the  mineral  part  of  the  milk  and  is 
composed  of  potash,  lime,  soda,  magnesia,  phos- 
phates, etc.,  the  bone-forming  elements. 

WATER  IN  MILK 

In  every  hundred  pounds  of  milk  there  are 
eighty-seven  pounds  of  water,  the  same  as  from  a 
spring.  This  seems  a  large  percentage;  but  milk 
being  the  sole  food  of  the  young  mammal,  the 
water  is  necessary  to  supply  the  blood  with  the  re- 
quired fluid  to  carry  the  building-up  materials  to 
all  parts  of  the  body,  and  also  to  fill  out  the  tissues. 
Milk,  by  its  composition  and  its  functions  in  the 
economy  of  the  body,  may  be  seen  to  be  a  per- 
feet  food;  one  able  not  only  to  sustain  life  but 


^f' 


V»^  i     ^- 


fT-^,i^ 


^ym:y^ 


■v.^"^^:*/3.^ 


I'(i\  I  I  \l.     R  \(.     M'I'l   I  s.     I  II  I     (.OU      III  \  I     SUM)    lOR    >S,(1<K) 
Mill       IIIH      \1\I.MIIlF\l      1   1)1)1  K       \M)     I'KcAIISISI      Milk      \I1S> 


TMi;    WORI.n's    I'RI/I     COU,    MISSOLRI    CIIIIK   JOSKI'MIM 
r;\\i-.    IS    SIX    stiisni",    ij.ooX.S    coi  si)->    \iiik;    is    (<\i   u\\,    110.2 

FOLSDS    Milk;     WERAC.K    FOR    182    1)\VS,    ll.ti    GM.IOSS 


i=^,"= 


-f;.,-^^  -s^' 


FARM  DAIRYINCi 

to  furnish  material  to  build  and  repair  every  part 
of  the  infant  body. 

COLOSTRUM 

The  fluid  the  cow  yields  directly  pfter  calving 
is  known  as  colostrum,  which  differs  essentially  in 
composition  from  normal  milk,  and  is  usually  con- 
sidered unfit  for  human  food.  Colostrum,  or 
bicstings,  as  it  is  sometimes  called,  contains  so 
much  albumen,  sometimes  as  high  as  fifteen  per 
'■ent,  that  when  heated  it  becomes  perfectly  thick 
and  looks  like  a  rich  custard,  for  this  new  milk  is 
also  high  in  color,  and  has  a  rather  strong  odor. 

The  milk  gradually  loses  its  colostrum  char- 
acter, and  in  from  five  to  ten  days  after  the  cow 
has  freshened,  is  generally  normal. 

Average  composition  of  colostrum : 

Water     ....  74.7 

Fat           ....  2-^ 

Casein      ....  4, 

Albumen            .         .         .  13.5 

Sugar       ....  2.7 

Ash          .         .         .         .  1.5 


y 
it 


Total 


lOO.O 


[115] 


CHAPTER  XIX 

THE  LDDLR  AND  THK  SKCRETION 
OF  MILK 

nPHF  udder,  the  glandular  organ  in  which  the 
cow  secretes  her  milk,  is  made  up  of  arteries, 
veins,  nerves,  tissue,  and  fat.  When  cut.  it  has  a 
soft,  spongy,  pale  grayish  pink  appearance.  There 
is  a  partition  running  lengthwise  through  the  udder 
dividing  it  into  two  distinct  and  unconnected  parts. 
If  a  cow  lose  the  use  of  one  of  her  teats,  the  milk 
may  he  largely  drawn  from  that  quarter  through 
the  other  teat  on  the  same  side;  but  if  an  accident 


CLMO^OeOE 


MLKOUCr 

KMUSOZ 


CROSS  SECTION-   OF  COW's   UDUKR,   SHOWING  THE  CELLS 
I.V    WHICH    MII.K   IS    SECRETED 


[m6J 


lAKM   DAIRYING 

happen  t'  both  teats  on  the  saii:c  side,  half  of  her 
usefulness  as  a  milker  is  gone. 

The  birth  of  the  young  is  the  primary  incentive 
to  the  secretion  of  milk  by  all  animals  which  suckle 
their  young.  In  the  wikl  animals  ami  in  the  scrub 
cow  the  udder  is  small  and  imperfectly  developed, 
and  secretes  milk  only  for  a  few  months.  Intel- 
ligent feeding,  selection,  and  breeding  have  re- 
sulted in  an  enormous  development  of  udder,  and 
an  almost  continuous  milking  period  in  the  best 
cows. 

There  arc  two  general  theories  advanced  in  re- 
gard to  the  secretion  of  milk.  The  metamorphic 
(meaning  chamje  of  form)  claims  that  the  milk  is 
due  to  a  breaking  down  of  the  cell  structure  of  the 
udder.  We  can  hardly  accept  this,  for  it  would  be 
almost  impossible  for  a  cow  to  build  up  and  break 
down  the  cells  to  the  extent  of  as  high  as  from 
fifty  to  one  hundred  pounds  of  milk  per  day. 

The  transudation,  or  fdtering,  theory  claims  that 
the  milk  filters  or  oozes  through  the  tissues  from 
the  blood  as  it  courses  through  the  udder.  Neither 
can  this  explanation  be  wholly  true,  for  constituents 
found  in  milk  are  almost  lacking  in  blood  —  fat, 
for  example. 

A  combination  of  these  two  theories  appears 
reasonable.     As  the  blood  courses  through  the 

[1171 


!l 


m 


H  i 


FARM  DAIRYING 

udder,  from  it  are  taken  substances  to  build  up 
thousands  and  thousands  of  tiny  cells  stored  with 
materials  which  afterwards  form  the  greater  por- 
tion of  the  solid  constituents  of  the  milk.  All  day 
long  these  cells  keep  developing,  and  the  udder 
grows  larger  and  larger.  The  blood  is  charged 
with  an  extra  supply  of  water. 

The  cow  has  now  the  materials  In  readiness  to 
make  the  finished  product,  milk.  We  have  pro- 
vided her  with  food  and  water.  With  these  she 
has  carried  on  the  manufacturing  process  to  a 
certain  point,  but  she  needs  some  outward  assist- 
ance to  finish  the  work  thoroughly.  She  gets  this 
assistance  from  the  calf,  when  it  presses  the  teat  in 
its  mouth,  or  from  us  when  we  likewise  squeeze 
it  in  our  hands. 

We  place  our  hands  on  the  teats  thinking  we 
do  so  In  order  merely  to  draw  the  milk,  but  we 
do  much  more  than  that.  We  are  co-workers 
with  the  cow  In  helping  her  to  make  the  milk,  and 
the  better  we  understand  our  part  of  the  business 
the  larger  will  be  the  returns. 

The  materials  for  the  milk  are  stored  In  the 
cells  of  the  udder  and  In  the  blood.  Its  final  secre- 
tion Is  brought  about  by  the  action  of  the  nerves; 
hence  the  great  Importance  of  the  nervous  con- 
stitution.    If  a  cow  were  giving  ten  quarts  of 

[ii8] 


\NRSHIRI,    HhlKIR 
GOOD  LOOKING   WD  G<H)D 


WEI.l.   HRII)   AND   Will.    IKI),   TMh    I'ROMISl    t)l     A   (itXM)  COW 


^~w^^n^^^s^^^^^^ 


■mssmiWz^mMms^. 


h 


FARM  DAIRYING 

milk  at  a  milking,  and  she  were  killed  just  before 
being  milked,  there  would  not  be  found  in  her  ud- 
der or  any  other  part  of  her  body  more  than  a 
quart  of  milk.  Too  much  stress  cannot  be  laid 
upon  this  fact  that  the  making  of  the  milk  is 
largely  completed  just  at  the  time  of  milking. 

Intelligence  and  kindness  on  the  part  of  the 
milker  at  this  time  determines,  to  a  great  extent, 
not  only  the  quantity,  but  also  the  quality  of  the 
milk. 

When  we  press  the  teats  we  excite  the  fine  net- 
work of  nerves  in  the  udder.  These  nerves  act  on 
the  cells,  breaking  them  down.  At  the  same  time 
the  water  filters  through  the  tissues,  carrying  with 
it  the  mineral  matter  from  the  blood.  The  mate- 
rials from  the  broken-down  cells  and  the  water 
unite  to  form  milk,  which  finds  its  way  through  the 
minute  channels  to  the  milk  cistern  at  the  top  of 
the  teat,  whence  the  milk  is  drawn  by  the  down- 
ward pressure  of  the  hand  on  the  teat  through  the 
teat  canal,  and  escapes.  It  takes  the  fat  globules 
longer  to  get  to  the  outlet,  hence  the  reason  for 
the  richness  of  the  last  milk  drawn. 

Milk  is  a  product  which  is  subject  to  remarkable 
changes  while  in  the  body  of  the  animal  secreting 
it.  Intense  pain,  fright,  anger,  all  leave  their 
traces   in  the  milk.      In  the   human   m.other  the 

[119] 


FARM  DAIRYING 

first  two  of  these  have  been  known  to  infuse  the 
milk  with  poison  and  to  cause  convulsions,  and 
sometimes  the  death  of  the  nursing  baby.  It  is 
reasonable  to  suppose  that  what  is  true  of  the 
human  family  applies  more  or  less  to  such  a  highly 
developed,  sensitive  animal  as  the  dairy  cow. 

Some  cows  leak  their  milk.  This  is  due  to  the 
muscle  at  the  teat-opening  being  too  lax.  It  may 
be  remedied  by  a  rather  risky  operation.  (See 
Medical  Chapter.)  Other  cows  are  very  hard 
to  milk,  the  muscle  being  too  tight.  Remedies 
arc  given  for  this  defect  also. 

The  flow  of  milk  is  usually  greater  in  the  moui- 
ing  and  the  percentage  of  fat  slightly  lower  than 
at  the  evening  milking. 


[  120] 


I 


CHAPTER  XX 
MILKING  THi:  COWS 

CHILDREN  or  wcak-handcd  persons  should 
never  milk  good  cows.  Ihey  have  not  the 
strcn'nh  in  their  hands  to  press  the  teats  hard 
enough  to  excite  the  nerves  sufficiently  to  get  all 
the  milk.  Poor  milkers  are  too  often  the  cause 
of  the  cows  not  tilling  the  pail  as  they  should. 

Did  you  ever  think  why  a  calf  or  a  lamb  bunts 
its  mother  when  getting  its  supper?  The  milk 
was  not  coming  fast  enough  to  suit  the  little  ani- 
mal, and  instinct  taught  it  that  by  giving  a  bunt 
or  two  the  milk  came  quicker  —  the  ner\-es  were 
thereby  excited.  Some  milkers  might  take  a  les- 
son from  the  calf,  and  instead  of  try-ing  to  get  the 
udder  as  well  as  the  milk  into  the  pail,  let  them 
press  upward  instead  of  pulling  downward  so 
hard.  The  udder  is  less  likely  to  become  injured 
or  unshapely. 

Much  might  be  said  in  favor  of  women  as  milk- 
ers. The  withdrawal  of  women  from  the  cow 
stable  has  been  detrimental  to  the  dairy  industry. 
A  woman  has  naturally  greater  patience  and  more 
innate  kindness  and  a  higher  ideal  of  cleanliness 
than  a  man.     The  exercise  of  these  virtues  tells 

[I2ll 


;£m^ 


i 


m^mswm}^ 


n 


Farm  dairying 

on  the  cows  and  on  the  milk-flow.  Milking  comes 
at  such  inconvenient  hours  for  the  housewife,  and 
her  duties  are  already  so  manifold,  she  should  not 
be  asked  to  go  to  the  stable  to  milk.  Moreover, 
many  stables,  I  am  sorry  to  say,  are  not  fit  for 
her,  with  her  skirts,  to  enter.  It  is  well  for  the 
women  on  the  farm  to  learn  how  to  milk,  so  that 
m  case  of  sickness  or  absence  of  the  men,  they  may 
attend  to  the  cows. 

On  the  farm,  very  often  the  first  chore  in  the 
morning  is  the  milking.  The  man  takes  the  pails 
and  goes  to  the  barn.  He  sits  down  to  milk  a  cow 
and  at  the  same  time  another  man  begins  putting 
down  hay  and  filling  the  manger  and  after  that 
starts  to  clean  out  the  stable.  The  air  is  laden 
with  the  night  breath  of  the  cows,  the  odor  and 
gases  from  the  lifted  manure,  and  the  bacteria- 
laden  dust  of  the  hay. 

The  milk  passing  through  such  an  atmosphere 
can  and  does  absorb  and  carry  with  it  impurities 
which  seriously  injure  its  quality  and  produce  the 
"cowy"  flavor,  bitter  flavor,  etc.,  so  often  found 
in  milk,  especially  in  winter. 

Better  to  have  a  dirty  floor  than  a  dirty  atnios- 
phere  in  a  stable  at  milking  time.  The  milk  docs 
not  touch  the  floor  but  it  passes  directly  throuj^h 
the  atmosphere.     If  you  want  pure  milk  the  air 

[122] 


&.M 


14^ 


FARM  DAIRYING 

must  be  pure  in  which  it  is  milked.  Some  of  the 
best  dairies  have  separate  miliiing  sheds  into  which 
the  cows  are  taken  to  be  milked. 

To  secure  clean  milk  the  cows  should  be  brushed 
down.     The  grooming  is  necessary,  not  only  for 
the  increased  health  and  comfort  of  the  cow,  but 
for  the  good  of  the  milk.     The  quantity  of  dirt 
which  falls  from  the  ungroomed  cow's  body  into 
the  milk  pail,  accounts  largely  for  the  dirty  sedi- 
ment at  the  bottom  of  the  milk  pitcher.    The  curry 
comb  and  brush  are  doubly  necessary  when  the 
cows  are  stabled.    The  stables  should  be  cleaned 
and  ventilated,  and  a  little  lard  plaster  or  other 
absorbent  sprinkled  in  the  gutters.    Just  before 
milking  begins,  the  udder  should  be  wiped  with  a 
damp  cloth,   and  if  soiled,   washed  with  warm 
water. 

The  milker  should  have  on  a  suit  of  washable 
material,  which  should  be  washed  when  dirty.  I 
like  the  long  linen  dusters  I  saw  dairymen  wear  in 
England.  These  coats  are  easy  to  slip  over  the 
other  clothes.  When  milking,  the  tails  are 
brought  around  over  the  knees  to  protect  the 
trousers.  The  coats  could  be  made  of  coarse 
factory  cotton  or  colored  duck. 

The  milker's  hands  should  be  clean  and  free  of 
disease.     Do  not  milk  with  wet  hands.     Some 

I  123] 


IP- 


FARM   DAIRYING 

milkers  have  the  bad  habit  of  moistening  the 
hands  with  the  first  streams  of  milk.  The  first 
streams  should  neither  go  on  the  hands  nor  into 
the  pail.  The  milk  in  the  udder  proper  is  prac- 
tically free  from  germ  life,  but  as  the  cow  lies 
down  on  the  never-too-clean  floor,  bacteria  of  the 
worst  form  find  their  way  through  the  opening  at 
the  end  of  the  teat,  and  in  the  milk  in  the  teat 
canal  they  gloriously  thrive  and  multiply.  This 
is  the  milk  that  should  go  into  a  small  tin  for  the 
barn  kitty.  While  bad  for  the  milk  supply,  I 
have  never  known  it  to  kill  a  cat.  Do  not  milk  it 
on  the  barn  floor,  or  in  a  few  days  you  will  have 
a  most  offensive  smell  arising.  A  good  practice 
is  to  rub  the  hands  with  a  little  vaseline  or  lard. 
This  takes  the  place  of  wetting  with  milk,  ar- 
rests any  particles  which  might  fall  from  the 
teats,  and  also  keeps  the  teats  from  chapping. 

If  either  the  fore  or  back  portion  of  the  udder 
is  poorly  developed,  milk  that  part  first  in  the 
hope  of  stimulating  the  nerves  and  overcoming  to 
some  extent  the  deficiency. 

Always  milk  the  cows  in  the  same  order.  If 
you  milk  Spotty  first  to-night,  go  to  her  first 
next  morning.  She  may  get  cranky  and  hold  up 
her  milk  if  you  pass  her  by  and  go  to  Blacky. 

Milk  as  nearly  as  you  can  at  the  same  hour,  hav- 

[124] 


H^^HfT-^Sl 


L^^^^^B 

"'^"   '•>3im^_.^^^^ 

A    TVI'KM.    Ill   \l) 


HEAD  OF    |>R|/K   BROWN    SWISS   Mill  HR 


'•IS»8SI*6l'JK.-'*n^HT^E^^S8^?^E5?^ 


■:^~&je-»«i.-«Hr&  •midmjmemmtaK^  it&»''\  -<«13 


FARM  DAIRYING 

ing  equal  distances  of  time  between  the  milkings. 
Cows  giving  a  very  heavy  flow  of  milk  are  often 
milked  three  or  four  times  during  the  twenty-four 

hours. 

Milk  in  the  same  place;  and  there  is  no  better 
place,  summer  or  winter,  than  a  clean  stable.  The 
manure-covered  paddock  or  dusty  barnyard  or 
roadside  is  no  fit  milking-place. 

If  one  has  a  night  pasture  near  the  barn,  the 
cows,  after  being  milked  in  the  evening,  may  be 
turned  into  it,  and  are  handy  to  bring  in  in  the 
morning. 

Cows  get  accustomed  to  a  milker  and  it  is  better 
for  the  same  person  to  milk  the  same  cows.  Some 
cows  are  so  particular  in  this  respect  that  they 
refuse  to  give  their  milk  to  a  stranger.  In  some 
large  dairies  it  is  a  practice  for  the  milkers  to 
milk  the  cows  in  succession.  This  is  to  avoid  poor 
milkers  spoiling  certain  cows  and  to  prevent  the 
cows  forming  a  preference  for  certain  milkers. 

HINTS  FOR  BEGINNERS 

To  those  just  learning  the  art  of  milking,  a  few 
suggestions  may  be  beneficial.  A  person  before 
entering  the  stall  or  touching  the  cow,  should 
speak  to  her  in  a  gentle  tone,  calling  her  by  name. 
The  milker  should  sit  close  to  the  cow's  right 

[125] 


M 


ii 


FARM  DAIRYING 

side,  and  first  rub  the  udder  with  the  hands  to 
stimulate  the  nerves.  Many  milkers  milk  the 
right  back  teat  and  the  left  front  teat  first,  then 
the  left  back  teat,  and  the  right  front  teat.  Milk- 
ing opposite  quarters  in  this  manner  there  is  no 
full  quarter  in  the  way. 

Close  the  fingers  gradually  over  the  teat,  begin- 
ning at  the  top,  and  press  the  teat  more  against 
the  cushion  of  the  thumb  than  into  the  hollow  of 
the  hand.  If  the  teats  are  short,  the  milking  has 
to  be  done  at  first  with  the  thumb  and  two  fingers 
until  there  is  room  for  the  whole  hand.  When 
stripping,  press  well  up  into  the  udder  with  the 
thumb,  so  as  to  'ring  the  last  milk  out  of  the  milk 
cistern  at  the  top  of  the  teat.  Do  not  pull  or 
press  too  hard  on  the  teats,  but  be  sure  to  get  all 
the  milk  there  is  if  you  wish  to  keep  up  the  milk- 
flow.     Thorough  milking  develops  the  udder. 

If  there  be  any  lumps  or  soreness  in  the  teats, 
or  bloody,  unnatural-colored  milk,  the  milk  from 
those  quarters  should  not  be  mixed  with  the  rest. 

Much  udder  trouble  is  caused  by  bad  milkers 
bruising  the  teats  or  udder,  thus  causing  inflam- 
mation and  more  danger  of  losing  a  teat  than  from 
garget. 

THE  MILKING  PAIL  AND  STOOL 

Never  use  a  wooden  milk  pail,  as  the  milk  gets 

[126] 


i 


m^ 


FARM  DAIRYING 

Into  the  pores  of  the  wood  and  the  pall  soon  be- 
comes foul. 

The  Haring  pail  is  justly  condemned,  for  its 
wide  diameter  presents  such  a  large  area  for  al- 
lowinj^  hairs,  dust,  etc.,  to  fall  into  the  milk  during 
inilkin<j;.  Of  all  the  inventions,  the  I'rceman  pail, 
Mith  its  hooded  top  and  small  opening,  meets  with 
the  most  approval.  Samples  of  milk  taken  from 
the  flaring  pail  and  the  hooded  pail  show  a  marked 
decrease  in  the  bacterial  content  in  favor  of  the 
latter.  Dairymen  who  are  striving  to  improve 
the  purity  of  their  milk,  will  take  ^  long  step  in 
that  direction  by  getting  the  hooded  pails. 

It  is  necessary  to  have  handy  milking  stools. 
They  should  be  washed,  when  dirty,  and  kept  in  a 
convenient,  clean  place. 

Many  milkers  prefer  about  a  foot  of  3"  x  3" 
scantling,  with  a  board  nailed  on  as  a  scat;  some 
knock  the  bottom  out  of  a  small  strong  box;  many 
still  adhere  to  the  three-legged  style;  while  others 
have  the  more  elaborate  kind  with  a  rest  on  which 
to  place  the  pail.  The  last-named  protects  the  pail 
from  becoming  soiled  and  also  prevents,  to  a  con- 
siderable extent,  the  milk  from  spattering. 

To  keep  the  cow  from  switching  her  tail  during 
milking,  nothing  is  so  convenient  as  a  hoop  made 
from  5  or  6  feet  of  heavy  rope.    This  thrown  over 

[127] 


FARM  DAIRYING 


\  I 


the  rump  does  away  with  the  annoyance  of  having 
the  tail  strike  you  in  the  face.  A  piece  of  cord, 
with  a  small  weight  at  the  end,  tied  to  the  rope  and 
twisted  around  the  tail,  makes  the  hoop  more 
crtective.  The  pinching  device,  shown  in  the  other 
cut,  is  more  sanitary. 
KIND    TRMATMF.NT    .\XD    EXH.M'STIVE    MILKING 

To  return  to  the  milking.  It  should  be  done 
quietly  and  vigorously  throughout  the  entire  pro- 
cess. There  is  no  more  effective  way  of  drying  up 
a  cow  than  leaving  a  little  milk  in  her  udder;  be- 
sides, it  pays  to  get  it  all,  for  the  last-drawn  milk 
contains  as  high  as  from  lo  to  12  per  cent  of  fat, 
while  the  first  has  only  about  2  per  cent. 

Do  not  return  to  the  cows  to  strip  them  again. 
It  does  them  no  good,  but  rather  an  injury.  Just 
here,  lest  I  forget,  do  not  save  the  strippings  by 
themselves  to  add  to  the  cream  can.  They  lower 
the  percentage  of  fat  in  the  cream,  and  if  added 
warm,  injure  the  qualitv  of  both  the  cream  and 
butter. 

No  rough  noise  should  be  allowed  in  the  dairy 
stable.  I  have  known  loud  talking  to  affect  the 
quality  and  quantity  of  milk  from  a  sensitive  cow. 
Cows  like  to  be  kindly  talked  to,  and  singing  has 
a  charm   for  them.     In  Switzerland  dairymaids 

r  128  1 


ROI'I      IIOOI'    l(»R    l'RI.\  I  NUNC    (.OW     IR(lM 

swrrtiiiNc  T\ri,  ni  ri\(;  mii.kinc, 


Clip    roR    KVSTKMVC,    cows    TAII, 


!i 


-■-«Ei^_ 


FARM  DAIRYING 

who  can  sing  sometimes  receive  higher  wages  than 
those  who  are  not  musical. 

The  day  has  forever  passed  when  the  progres- 
sive dairyman  allows  his  cows  to  be  brought  run- 
ning or  excited  into  the  barn  by  a  dog,  or  by  a 
boy  with  a  whip.  Harsh  treatment,  chilly  winds, 
cold  rains,  worrying  flies,  in  fact  anything  that 
excites,  irritates,  or  brings  discomfort  to  the  cow, 
decreases  very  materially  her  profitableness. 

A  cow  should  soon  learn  that  her  keeper  is  her 
best  friend  —  ever  mindful  of  her  comfort.  Speak 
to  her  in  a  kind  voice  and  pet  her.  If  you  are  milk- 
ing her  and  she  steps  on  your  foot,  do  not  give  her 
a  knock.  She  did  not  intend  to  be  rude.  She  just 
could  not  see  how  large,  or  just  where,  your  foot 
was.  Learn  to  govern  your  temper;  it  will  bring 
dollars  to  your  pocketbook. 

If  you  abuse  a  cow  she  will  get  even  with  you. 
You  say,  "  The  ugly  old  thing  is  holding  up  her 
milk,"  but  how  often  is  it  the  case  you  were  the 
first  to  be  meaningly  ill-natured!  If  a  cow  gets 
frightened,  nervous,  or  fretful,  the  nerves  in  the 
udder  become  tense  and  refuse  to  act  on  the  cell 
structure,  and  the  milk  cannot  come,  for  it  is  not 
being  made.  In  such  a  case  try  to  quiet  the  cow 
by  diverting  her  attention.  Rub  her  behind  the 
ears.     Talk  to  her.     Get  her  mind  back  to  her 

[129] 


I 


FARM  DAIRYING 

business  by  being  kind  to  her.  Blows  or  harsh 
words  only  increase  the  difficulty.  Gentleness  wms 
her  over. 

Sometimes  from  no  apparent  cause  a  cow  holds 
up  her  milk  persistently.  A  heavy  weight,  such 
as  a  bag  with  sand  in  it,  placed  over  the  loins  may 
relieve  the  tension. 

It  is  not  well  to  form  the  habit  in  the  cows  of 
eating  while  being  milked.  If  th  '  become  ac- 
customed to  being  fed  at  that  tin  .  they  will  not 
let  down  their  milk  so  freely  if  the  food  Is  with- 
held; but  if  from  the  first  they  are  milked  before 
feeding,  they  do  as  well,  and  It  is  better  for  the 
milk,  as  there  is  less  food  odor  and  less  dust  in 
the  stable. 

SHELTER  FOR  COWS 

Exposure  on  cold  days  or  nights  results  In  a  de- 
creased milk-flow,  a  general  lack  of  thrift,  shown 
by  the  staring  coat,  and  a  poorly  nourished  calf. 
Cows  must  be  kept  comfortable  at  all  times. 
Lying  on  the  cold,  wet  ground  is  certainly  injurious 
to  the  highly  developed  mammary  organs,  which 
are  very  sensitive  to  climatic  changes. 

KICKING  cows 

Kicking  cows  are  usually  made  so  by  the  per- 
sons who  handle  them.    Impatience  with  the  timic' 

[  130] 


FARM  DAIRYING 

heifer  often  results  in  a  kicker.  The  best  device, 
perhaps,  for  a  kicker,  is  to  put  a  ring  in  the  ceiling 
overhead  and  with  a  halter  on  the  cow  draw  her 
head  up  pretty  taut  when  milking  her.  She  can- 
not very  well  kick  in  this  position,  and  seemingly 
does  not  ki.ow  the  reason  why.  Other  methods 
are  to  tie  the  hind  legs  together,  or  to  draw  the 
right-hand  hind  leg  slightly  back  with  a  rope  at- 
tached to  the  wall  or  a  post.  This  leg  rope  is  much 
used  in  New  Zealand. 

CUT  OFF  THE  SWITCH 
When  the  fly  time  is  past,  it  is  well  to  cut  off 
the  switch  just  below  the  tail-bone;  also  to  shear 
the  hind  quarters  with  a  pair  of  horse  clippers 
and  trim  the  long  hairs  from  the  udder.  It  will 
be  much  easier  to  keep  the  cows  clean  in  the  stable 
if  this  be  attended  to. 


[131] 


I 
i 


l! 


CHAPTER  XXI 

MILKING  MACHINES 

The  outraged  cow  went  forth  and  joined 
The  herd  among  the  greenery: 
•♦What  d'ye  think  they  did  just  now? 

They  milked  me  by  machinery!" 
—  The  Khan. 

rpHE  ingenuity  of  man  is  such  that  the  day  will 
■*■  shortly  come  when  there  will  be  a  milking 
machine  that  will  do  the  work  effectively,  preserve 
the  quality  of  the  milk,  and  not  be  too  complicated 
or  expensive.  Any  machines  we  have  seen  tried 
have  not  proved  entirely  successful.  It  seemed 
impossible  to  keep  the  tubing  perfectly  clean,  and 
the  milk  became  contaminated.  There  was  more 
or  less  trouble  in  the  management  of  the  machines. 
As  for  their  milking  qualities,  heifers  not  accus- 
tomed to  hand  milking  apparently  did  equally  well 
when  milked  by  a  machine.  The  old  cows  de- 
creased in  their  milk-flow,  and  some  objected  to 
the  method  and  would  not  let  down  their  milk 
at  all. 

When  the  machine  Is  perfected  it  will  be  the 
ideal  way  of  taking  the  milk ;  when  passing  through 
tubes  into  the  covered  pails  the  milk  escapes  con- 
tact   with   unclean   hands    and   atmospheric   im- 

[i3al 


jcaas^.  t'r^^HETW^tx 


FARM  DAIRYING 

purities.  It  will  be  getting  closer  to  Nature's  way. 
The  calf,  when  allowed  to  go  with  the  cow,  drinks 
the  purest  of  milk  —  direct  from  the  producer  to 
the  consumer. 

The  principle  is  much  the  same  in  nearly  all 
milking  machines. 

1  here  are  four  bell-shaped  cups  in  which  the 
teats  are  placed.  A  tube  from  these  connects  with 
a  covered  pail,  and  to  the  pail  is  attached  another 
tube  connected  with  a  vacuum  pump.  As  the  air 
is  drawn  from  the  pail  by  the  pump,  the  suction 
causes  the  rubber  cups  to  press  or  squeeze  the  teats, 
and  this  pressure  forces  the  milk  from  them. 
Then  as  air  is  admitted,  the  cups  relax  a  little  and 
the  milk  flows  from  the  udder  Into  the  teats.  A 
glass  fixture  on  the  pail-lid  shows  when  the  milk 
has  ceased  coming.  Heavy  milkers  are  after- 
wards stripped  by  hand.  Where  herds  of  fifty  or 
more  cows  are  kept,  the  milking  machine  is  fast 
growing  in  favor,  especially  as  it  becomes  hard'  r 
each  year  to  secure  good  milkers. 

I  may  not  be  sanguine  enough,  but  to  me  the 
human  hand,  with  its  firm,  yet  gentle,  sympathetic, 
adaptable  touch,  will  ever  remain  the  best  and 
most  reliable  milking  machine. 


lit 


(133] 


\  I 


CHAPTER  XXII 

STRAINING  THE  MILK 

'T^O  keep  the  dirt  out,  not  to  strain  it  out,  is  the 
aim  of  the  cleanly  dairyman. 
Milk  should  never  be  left  standing  in  the  stable 
or  in  the  kitchen.  It  is  the  unseen,  dissolved  dirt 
that  is  alarming  and  that  does  the  damage.  Every 
hair,  straw,  fly,  and  particle  of  dust,  is  laden  with 


A.  STRAINER  DIPPER  WITH  SANITARY  HANDLE.  B. 
MILK  STR.AINER  WITH  HOOF  FOR  HOLDING  CHEESE- 
CLOTH   IN    POSITION. 

bacteria.  When  these  get  into  the  milk,  the  bac- 
teria are  washed  off  and  we  are  able  only  to  strain 
out  the  visible  and  least  harmful  part.  The  sooner 
these  bacteria-carrying  agents  are   removed  the 

I  134] 


FARM  DAIRYING 

purer  will  be  the  milk  and  the  better  its  keeping 
(jiialitics.    1  herefore,  strain  the  milk  immediately. 

I  would  not  have  the  strainer  on  the  pail.  Sev- 
eral thicknesses  of  five-cent  cheesecloth  make  an 
excellent  strainer.  If  a  separator  is  used,  fold  the 
cloth  and  spread  it  over  the  receiving  pan,  fasten- 
ing it  in  place  with  clothes-pins.  If  deep  creamer 
cans  are  used,  place  the  cloth  in  a  similar  manner 
on  the  top  of  them.  If  large  milk  cans  are  used, 
it  may  be  necessary  to  have  a  tin,  like  the  illustra- 
tion, with  a  loose-fitting  hoop  to  slip  over  the  cloth 
to  hold  it  in  position. 

Wire  strainers  are  little  used.  They  do  not 
prevent  hairs  and  fine  dust  from  getting  through. 

The  strainer  cloth  should  receive  special  atten- 
tion. It  must  not  be  plunged  into  hot  water. 
This  cooks  the  albumen  of  the  milk  and  the  cloth 
becomes  stiff  and  unsanitary.  The  cloth  should 
first  be  rinsed  in  tepid  or  cold  water  to  get  out  the 
milk,  then  washed  in  warm  water  with  some  wash- 
ing compound  such  as  soda  in  it,  and  scalded  well 
in  clear  water  and  hung  outside  to  air  and  dry. 
It  is  a  good  plan  to  boil  it  frequently. 


f 


[135] 


tli 


CHAPTER  XXIII 

MILK  FOR  THE  CHEESE  FACTORY 

\\T  HILE  it  is  necessary  for  the  patron  supply- 
*  ^  ing  milk  or  cream  for  butter-making  pur- 
poses to  send  a  first-class  quality,  a  still  greater 
responsibility  rests  on  the  patron  of  the  cheese 
factory.  For  butter-making,  pasteurization  may 
be  and  is  resorted  to,  to  check  objectionable  bac- 
teri  •  ^f-owth  and  drive  off  food  flavors;  but  this 
is  impossible  in  cheese-making.  The  cheese-mak- 
ing process  is  one  which  lends  itself  to  the  mul- 
tiplication of  evils,  if  they  have  already  a  begin- 
ning in  the  milk.  A  can  of  bad  milk  will  spoil  all 
that  of  fifty  other  patrons,  lower  the  price  of  the 
cheese,  and  injure  the  reputation  of  the  maker. 

Special  provision  should  be  made  on  the  farm 
for  quickly  cooling  the  milk  to  65  ,  or  lower,  and 
keeping  it  at  that  temperature  over-night,  and  for 
lowering  it  to  50°,  and  sustaining  that  tempera- 
ture when  it  is  held  over  Sunday.  Depend  on 
nothing  but  a  correct  thermometer  for  ascertain- 
ing temperatures.  Ice  is  almost  a  necessity  in 
order  to  care  properly  for  Saturday  night's  and 
Sunday's  milk. 

Milk  intended   for  cheese-making  should  not 

[136] 


FARM  DAIRYING 

have  over  .20  per  cent  of  acid  when  delivered  at 
the  factory.  It  usually  does  not  smell  or  taste 
sour  until  it  contains  from  .30  to  .35  per  cent, 
and  then  it  is  quite  unfit  for  cheese-making  pur- 
poses. Our  senses  of  taste  and  smell  arc  not  accu- 
rate enough  to  determine  the  exact  stage  of  acidity. 
The  cheese-maker  uses  the   acidimctcr,   and  we 


""^^^"^^^ 


vVN 


CHART  SHOWING  THE  : .  L  LTIPLICATION  OF  A 
SINGLE  GERNf,  CLEARLY  INDICATING  THE  NECES- 
SITY OF  QUICK  COOLP   T 

should  abide  by  his  decision  and  not  be  offended 
if  the  milk  be  returned,  but  make  an  extra  effort 
to  keep  it  in  better  condition. 

The  dairy  farm  should  have  a  milk-house.  It 
may  be  built  of  wood  or  of  cement.  In  it  should 
be  a  tank  large  and  deep  enough  to  hold  cans 
containing  at  least  two  milkings  and  a  six-inch 

[137] 


FARM  DAIRYING 

space  around  them  for  water.  There  should  be 
an  outlet  pipe  near  the  top  to  allow  the  water,  as 
it  becomes  warm,  to  be  carried  away,  in  order 
to  keep  down  the  temperature  of  the  milk.  An 
outlet  at  the  bottom  is  necessary,  that  the  tank 
may  occasionally  be  emptied  and  clenned. 


',1 ' 


TANK  FOR  COOLING  MILK  IN  CANS 

If  there  is  a  windmill  at  the  well,  a  large  tank 
should  be  provided,  and  from  it  piping  should  be 
laid  to  supply  the  smaller  tank  with  water.  If 
there  is  no  windmill,  the  milk-house  should  be 
built  near  the  well.  Be  sure  to  make  a  proper 
drain  to  carry  away  the  surplus  water.  Endeavor 
to  keep  the  farm  buildings  and  yards  dry  and  tidy. 

A  windlass  is  conxenient  to  raise  and  lower  the 
cans  into  the  tank.  Also  have  some  contrivance 
to  do  the  lifting  at  the  milk-stand.    Have  a  track 

[138] 


FARM  DAIRYING 

laid  from  the  milk-house  to  the  stand,  and  a  car  or 
truck  for  carrying  the  cans.  If  farmers  would 
have  a  few  of  these  little  and  easy-to-get  conven- 
iences, the  drudgery  of  the  milk  business  would 
be  greatly  lessened. 


HOIST    FOR    LIFTING    MILK   CANS 
IN   COMMON'    USE    AT   FACTORY  WEICH-STAS'DS 


[139] 


\{ 


FARM  DAIRYING 

Warm  milk  should  not  be  mixed  with  that 
already  cooled,  if  it  can  be  avoided.  If  at  all 
possible,  it  should  be  sent  iti  separate  cans.  If  it 
be  necessary  to  mix  night's  and  morning's  milk, 
the  best  plan  is  to  cool  .he  morning's  milk  also. 
If  there  be  not  time  to  do  this,  the  evening's  milk 
should  be  cooled  to  at  least  60  degrees.  It  is 
quite  possible  to  have  excellent  milk  delivered  by 
this  last  method,  where  cleanliness  is  observed, 
and  the  night's  milk  well  cooled. 

The  aeration  of  milk  is  something  that  is  not 
recommended  to  be  generally  practised.  Practi- 
cal experiments  have  revealed  the  fact  that  expos- 
ing the  milk  to  the  air  by  dipping,  pouring,  or 
runnmg  it  over  an  aerator,  even  in  apparently 
good  surroundings,  increases  the  number  of  unde- 
sirable bacteria,  and  is  one  of  the  causes  of  gassy 
curds. 

Cooling  the  milk  immediately  after  or  during 
milking,  with  as  little  exposure  to  the  air  as  pos- 
sible, and  putting  the  lids  on  the  cans,  is  recom- 
mended by  our  Chief  of  the  Dairy  Division. 

Where  ice  or  cold  water  cannot  be  obtained  or 
where  a  can  of  milk  has  to  be  left  in  a  place  where 
water  and  ice  cannot  be  conveniently  used,  a  wet 
cloth  — preferably  flannel  — wrapped  around  the 
can  is  an  aid  in  keeping  the  milk  cool.     It  is  best 

f  140] 


I, 


ii 


FARM  DAIRYING 

to  have  one  end  of  the  cloth  immersed  in  a  pail  of 
water.  A  large  amount  of  the  sun's  rays  falling 
on  the  wet  cloth  is  consumed  in  evaporating  moist- 
ure and  is  thus  prevented  from  reaching  and  heat- 
ing the  milk. 

Under  no  conditions  should  chemicals  be  used 
for  preserving  tiie  milk.  They  completely  upset 
the  process  of  cheese-making. 

Whey  should  not  be  returned  in  the  cans,  unless 
it  has  been  heated  to  155  degrees  in  the  factory 
tanks. 

The  cans,  going  to  and  from  the  factory,  should 
be  covered  with  canvas  to  keep  out  the  dust  and 
heat.  Needless  to  say  the  cans  must  be  well 
washed  and  scalded.  They  should  not  be  put 
under  trees  or  in  a  bad-smelling  place.  Have  a 
bench  or  stand  in  a  sunny,  clean  place,  on  which 
the  cans  may  be  inverted  to  drain  and  sun  and 
air.  Rusty  cans  are  the  cause  of  much  trouble 
and  should  never  be  used.  Painting  the  cans  on 
the  outside  greatly  aids  in  their  preservation. 

Remember,  the  better  the  milk  is  cared  for  on 
the  farm,  the  less  milk  it  takes  at  the  factory  to 
make  a  pound  of  cheese,  and  superior  will  be  the 
quality  of  the  cheese. 


[Ui  J 


CHAPTER  XXIV 

CRKAMING  MILK 

TVyTILK  is  composed  of  fat,  solids-not-fat,  and 
•^  ■*■  water.  The  solids-not-fat  and  the  water 
are  the  skim-milk,  or  milk  serum.  The  fat,  which 
is  the  lightest  constituent,  rises  to  the  surface  when 
milk  is  left  undisturbed.  There  is  always  more  or 
less  milk  serum  with  the  fat,  and  the  two,  so 
mingled,  constitute  cream. 

A  vessel  which  would  hold  i,ooo  pounds  of 
water  would  hold  approximately  1,032  pounds  of 
whole  milk,  1,038  pounds  of  skim-milk,  1,000 
pounds  of  average  cream,  or  936  pounds  of  milk- 
fat. 

There  are  conditions  which  facilitate  the  cream- 
ing of  milk:  The  larger  the  fat  globules  the  more 
readily  they  separate  from  the  milk  serum;  the 
less  viscous  or  sticky  the  milk,  and  the  lower  the 
percentage  of  solids-not-fat,  the  less  resistance  to 
the  fat  globules  in  passing  through  the  milk;  the 
sooner  after  being  drawn,  and  the  longer  the  milk 
is  subjected  to  the  creaming  force,  the  more  com- 
plete will  be  the  separation  of  the  fat. 

There  arc  two  general  methods  of  obtaining 
cream   from  milk  —  the  gravity  system,  making 


FARM  DAIRYING 

use  of  the  shallow  pan  or  the  deep  can;  and  the 
centrifugal  system,  employing  the  cream  separator. 

Sliallozv  Pan:  This  method  is  the  oldest,  and  is 
now  little  used.  Where  only  one  or  two  cows  are 
kcot;  where  ice  cannot  be  secured,  or  the  supply 
has  become  exhausted  for  the  deep  setting  method; 
or  where  the  separator  is  out  of  order,  pans  may 
be  used. 

Where  the  creaming  is  carefully  done,  the  skim- 
milk  from  pans  will  not  contain  over  .370  butter 
fat,  but  usually  it  tests  much  higher.  The  cream 
may  contain  from  \^''r  to  40 7^  fat. 

Many  farmhouses  have  no  suitable  room  in 
which  to  set  milk.  It  is  often  put  in  a  cellar  which 
is  close  and  musty  and  serves  as  a  storage  place  for 
roots,  fruit,  etc.,  or  is  kept  in  the  pantry  off  the 
kitchen,  and  comes  in  contact  with  all  kinds  of 
cooking  odors,  which  it  readily  absorbs. 

Pans  should  be  set  in  a  clean,  well-ventilated 
room  where  the  temperature  ranges  from  50^ 
to  60°. 

Avoid  having  the  milk  close  to  the  wall  or 
in  a  strong  draught,  so  as  not  to  have  a  leathery 
coat  form,  due  to  rapid  evaporation. 

The  pans  are  better  covered  with  heavy  clean 
paper,  if  possible,  after  the  milk  has  cookd. 

The  milk  should   stand   from   twenty-four  to 

[143] 


FARM  DAIRYING 


forty-eight  hours  before  being  skimmed,  but 
should  not  be  coagulated. 

To  skim,  loosen  the  cream  from  the  sides  of 
the  pan  with  a  thin-bladed  knife.  Lift  the  pan 
to  the  edge  of  the  cream  can,  tilt  it  to  allow  a  little 
of  the  skim-milk  to  wet  the  edge  of  the  pan,  then 
with  the  aid  of  the  knife,  quickly  glide  the  sheet 
of  cream  into  the  cream  can.  Do  not  use  the  old- 
fashioned  perforated  skimmer.  It  is  wasteful 
of  cream.  Be  careful  not  to  take  any  more  skim- 
milk  with  the  cream  than  cannot  be  avoided. 

This  system  has  many  disadvantages:  a  great 
surface  of  the  milk  exposed  to  atmospheric  con- 
tamination; the  milk  liable  to  become  too  acid 
for  domestic  and  feeding  purposes;  the  cream 
clotted  and  over-ripe;  the  creaming  incomplete; 
a  large  space  necessary  for  the  pans,  and  much 
labor  in\  olved. 

Deep  Cans:  A  water-tight  box  or  barrel  for 
holding  the  deep  cans  will  do  as  effective  work 
as  an  cxpensi\e  cabinet  creamer,  but  there  should 
be  room  for  plenty  of  ice.  It  is  economy  to  have 
ice  always  in  the  water,  and  just  as  necessary  to 
use  it  in  winter  as  in  summer.  To  do  good  cream- 
ing, the  water  should  not  be  above  45°  in  summer, 
and  it  is  better  to  have  it  still  lower  in  winter.  To 
maintain  this  temperature  it  is  necessary  to  put  in 

[144] 


^ 


FARM  DAIRYING 

a  good  supply  of  ice,  unless  one  is  fortunate  in 
having  a  very  cold  running  spring  handy. 

The  warm  milk  should  be  immediately  strained 
into  the  cans,  and  the  cans  lowered  into  the  water, 
which  should  reach  as  far  up  as  the  milk. 

The  cans  usually  are  eighteen  to  twenty  inches 
high  and  eight  inches  in  diameter.  We  prefer  a 
slant-bottom  can,  with  a  tap  to  draw  off  the  milk. 
The  slant  carries  away  any  sediment  and  permits 
the  removal  of  all  the  skim-milk. 

Cans  without  a  tap  —  called  the 
shotgun  cans  —  should  be  skimmed 
with  a  funnel-shaped  dipper,  hav- 
ing a  long,  straight  handle,  and  no 
wire  around  the  rim.  It  is  best  to 
loosen  the  cream  from  the  sides  of 
the  can  with  a  knife,  then  wet  the 
dipper  in  milk  or  water  and  lower 
it  point  first  into  the  can,  allowing 
the  cream  to  flow  evenly  into  the 
dipper.  Repeat  until  all  the  cream 
is  removed,  being  careful  not  to 
take  too  much  skim-milk  with  it. 

Milk  should  always  set  twenty- 
four   hours   before    the    skim-milk 
is  drawn,   and   thirty-six  hours  in  winter  is  bet- 
ter.    Milk   allowed  to  stand  only  twelve  hours 

[145] 


m 


FUNNEI, 

SM  Al'll) 

SKIMMKR 


i\ 


f 


11 


FARM  DAIRYING 

before  skimming  will  yield  a  larger  volume  of 


cream,  but  it  will  test  low,  —  from  i^'/l  to  20 
—  while  the  skim-milk  may  test  as  high  as  from 
.6%  to  1 9?  and  over,  especially  if  the  water  has 
not  been  cold.  In  twelve  hours  the  smallest  of 
the  fat  globules  have  not  had  time  to  rise  to  the 
top  and  so  pass  off  in  the  skim-milk  and  become, 
like  the  prodigal  son  of  old,  feeders  of  swine. 
When  the  milk  is  allowed  to  stand  twenty-four 
hours  the  cream  will  test  from  iS^'c  to  257^  and 
the  skim-milk  from  .2'/(  to  .47^  ;  or  in  other  words, 
we  have  in  the  case  of  the  longer  setting  a  richer 
cream,  and  less  loss  of  fat  in  the  skim-milk —  two 
desirable  results  in  creaming  milk. 

Butter  made  from  cream  from  the  deep  setting 
system  is  usually  of  good  quality  as  the  cream  is 
always  at  a  low  temperature,  which  is  unfavorable 
for  the  development  of  bad  flavors. 

The  disadvantages  are:  the  heavy  lifting  of 
the  cans,  the  storing  and  handling  of  ice,  and  the 
heating  of  the  skim-milk  for  the  young  stock. 

THE  DILUTION  OR  HYDROLACTIC  METHOD 

Many  devices  have  been  put  on  the  market  for 
creaming  milk  by  adding  a  certain  percentage  of 
cold  water  to  the  warm  milk,  usually  ioo7  •  We 
have    tried    a    number,    and    recommend    none. 

[146] 


lARM  DAIRYING 

There  is  great  danger  of  spoiling  the  cream  by 
using  impure  water.  It  robs  the  cream  of  its 
flavor,  giving  it  a  flat  taste.  The  loss  of  fat  is 
greater  than  by  the  other  gravity  methods.  The 
skim-milk  is  much  diluted  for  household  or  feed- 
ing purposes. 

The  only  time  water  may  be  advantageously 
added  to  milk  is  when  the  cows  have  been  a  long 
time  in  milk  and  the  milk  is  viscous,  and  rich  in 
solids.  Then  a  small  amount  of  hot  water  will 
help.  If  the  milk  has  a  strong  food  flavor  — 
such  as  turnips  give  —  a  pint  of  boiling  water  put 
in  the  shallow  pan,  as  the  milk  is  strained  in,  helps 
to  some  extent  to  drive  off  the  flavor. 


[I47l 


CHAPTER  XXV 

SKPARATORS 

nnHE  invention  of  the  cream  separator  gave  a 
•*■  great  impetus  to  the  butter  industry  and  revo- 
lutionized the  handling  of  milk  and  cream.  It 
was  only  after  many  crude  and  frequently  unsatis- 
factory attempts  that  our  present  efficient  sepa- 
rator was  evolved.  The  first  machine  had  buckets 
or  pails  suspended  on  a  wheel  in  such  a  manner 
that,  when  set  in  motion,  they  flew  around  in  a  cir- 
cle. The  principle  made  use  of  at  that  time  was 
precisely  the  same  as  that  used  by  our  present-day 
inventors.  One  of  Nature's  laws  is,  that  which 
is  heaviest,  when  set  in  motion,  flies  farthest  from 
the  centre  of  motion.  We  have,  in  milk,  the 
heavier  skim-milk  and  lighter  cream,  therefore, 
when  milk  is  subjected  to  a  strong  centrifugal 
force  created  by  the  fast  rotating  separator  bowl, 
the  skim-milk  is  thrown  as  far  from  the  centre  as 
it  can  get  and  forces  the  cream  as  near  the  centre 
as  possible. 

The  machine  is  so  constructed  that  the  cream 
escapes  from  an  outlet  near  the  centre  of  the  bowl, 
and  the  skim-milk  is  drawn  from  the  inside  wall 

L148J 


FARM   DAIRY  INC, 

of  the  bowl,  where  the  force  is  greatest  and  the 
separation  most  complete. 

Nearly  all  makes  of  machines  have  a  more  or 
less  complicated  skimmini^  device,  in  order  to 
divide  the  milk  into  thin  sheets,  and  so  afford 
less  resistance  in  the  separation  of  the  cream. 

Many  ask  the  question,  "  Which  is  the  best 
make  of  separator?"  All  the  standard  makes 
have  good  points,  and  the  question  sifts  down  to 
a  matter  of  small  details,  which  appeal  differently 
to  tlifferent  people.  In  buying  a  separator,  select 
a  good  skimmer,  one  that  turns  easily,  is  well 
made  of  good  wearing  material,  not  too  compli- 
cated in  construction,  easy  to  clean,  convenient 
as  to  height  of  cream  and  skim-milk  spouts,  and 
sufficiently  large  for  the  size  of  the  herd. 

It  must  be  remembered  there  is  a  vast  differ- 
ence between  machines  of  the  same  make;  and  a 
purchaser  should  satisfy  himself  that  his  machine 
is  a  clean  skimmer  and  a  smooth,  easy  runner, 
before  closing  the  bargain.  Buying  from  an  estab- 
lished reliable  firm  has  advantages,  and  is  to  be 
recommended. 

The  machine  should  not  be  set  up  in  a  stable. 
Occasionally  one  sees  a  separator  in  an  empty  cow 
stall.  This  is  bad.  It  is  convenient  to  have  a 
small  room  fitted  up  for  the  machine,  near  to  or  in 

[149] 


« 


mmmmmmm'mi^ 


'■ii".-^ 


MICROCOPY    RESOLUTION    TEST    CHART 

ANSI  and  ISO  TEST  CHART  No    7 


1.0 


I.I 


1.25 


■i'   |[|!|Z8       11  2.5 
-   IM     IIIII2.2 


III 
la 


1.4 


2.0 


1.8 


1.6 


_^  APPLIED  IK4^GE 

2^«  'tt'    LQsi    Ma.r    jtreet 

~"SS  Pccr^ester.    New    York         1*6C9 

'—  i''6'i    482  -  0300  -  Phone 

^^  '  ^16;    288  -  5989  -  r.:,. 


FARM  DAIRYING 

the  stable.    Such  a  room  should  be  well  ventilated 
and  clean,  and  the  floor  tight. 

The  foundation  of  the  separator  oiiould  be  firm. 
Even  a  slight  vibration  injures  such  a  finely  con- 
structed piece  of  machinery.     For  the  same  rea- 
son, the  machine  should  stand  perfectly  level.     A 
small  piece  of  quarter-Inch  rubber  packing,  placed 
under   the   legs   before   fastening,    improves   the 
running  of  any  separator.     Keep  all  parts  clean. 
Every  week  or  two  run  a  little  kerosene  through 
the  oil  channels  to  remove  the  black  grease  and 
accumulated  dirt  from  the  bearings,  but  do  not 
fail  to  oil  the  machine  well  afterwards.     Coal  oil 
IS  not  a  lubricant,  simply  a  cleanser.     Use  only 
the  oil  furnished  for  the  machine,  or  one  of  equally 
fine  quality. 

When  starting  the  machine,  get  up  speed  grad- 
ually. Put  the  same  pressure  on  the  handle  dur- 
ing the  entire  circle  of  it,  and  sustain  an  even 
speed.  For  close  skimming,  run  the  machine  a 
few  turns  above  the  tabulated  speed  rather  than 
below.  Slow  speed  is  the  cause  of  much  poor 
skimming. 

Before  turning  on  the  milk,  put  enough  hot 
water  through  the  machine  to  wet  and  warm  the 
bowl  thoroughly.  This  Insures  cleaner  skimming 
and  prevents  the  cream  from  sticking  to  the  skim- 

[150] 


IL  -..- 


r 


m 


'I- 

t 

i  i 


iL- 


FARM  DAIRYING 


ming  device.  Do  not  allow  the  milk  to  get  too 
low  in  the  receiving  can,  or  the  cream  outlet  may 
clog.  The  infiow  of  milk  into  the  bowl  should 
be  steady  and  should  be  approximate  to  the  capac- 
ity of  the  machine.  If  for  any  reason  the  machine 
has  to  be  left  before  the  run  is  finished,  shut  off 
the  flow  of  milk,  and  if  convenient  flush  out  the 
bowl  with  a  little  warm  water  to  prevent  the  cream 
outlet  from  clogging.  At  the  end  of  the  run 
enough  warm  water  should  be  put  through  the 
bowl  to  force  the  cream  out.  This  water  must  be 
pure,  for  some  of  it  of  necessity  gets  into  the 
cream;  but  allow  only  what  is  necessary  to  flush 
the  cream  from  the  bowl.  Too  hot  water  will 
scald  the  milk  on  the  bowl  and  make  it  hard  to 
clean.  Skim-milk  may  be  used  for  flushing  out 
the  bowl,  but  warm  water  is  better. 

Milk  should  always  be  strained  before  sepa- 
rating. The  sooner  the  dirt  is  removed  the  better; 
moreover,  hairs,  small  pieces  of  straw,  etc.,  are 
apt  to  close  the  outlets.  Putting  two  thicknesses 
of  cheesecloth  over  the  receiving  can  and  holding 
them  in  place  with  several  clothes-pins  is  a  con- 
venient method. 

Milk  is  at  its  best  for  separating  immediately 
after  being  drawn  from  the  cows.  Should  it  cool 
below  85  degrees  it  is  better  to  warm  it,  although 

[  151  ] 


f 
M 


\ ' 


FARM  DAIRYING 

some  machines  do  good  skimming  at  a  lower  tem- 
perature, but  there  is  always  a  risk  of  losing  cream 
when  the  temperature  of  the  milk  is  low. 

Should  the  milk  supply  become  so  small  that  it 
seems  hardly  worth  while  starting  up  the  ma- 
chine, the  night's  milk  may  be  held  till  the  morn- 
ing; but,  to  preserve  the  quality,  it  should  be 
quickly  cooled,  as  soon  as  milked.  This  held-over 
milk  should  have  the  cream  well  stirred  in  and 
be  heated  to  lOO  degrees  or  over;  for  no 
harm,  but  really  good,  results  from  having  the 
milk  hot.  Run  it  through  after  the  morning's 
milk  has  been  separated.  This  practice  has  its 
disadvantages.  The  extra  handling  of  the  milk 
tends  to  an  extra  loss  of  the  fat,  and  the  quality 
of  the  cream  may  suffer.  It  is  to  be  recommended 
only  in  case  of  a  very  small  supply. 

There  is  one  point  that  must  be  emphasized. 
The  machine  must  he  thoroughly  cleaned  after 
each  time  of  using.  First,  rinse  the  parts  which 
have  come  in  contact  with  the  milk  in  lukewarm 
water.  Then  wash  in  hot  water  in  which  some 
washing  powder  has  been  dissolved.  Use  the 
brushes  provided  by  the  manufacturers  to  clean  the 
different  parts.  Rinse  in  scalding  water,  and  place 
on  a  rack  to  drain  and  dry.  Never  use  a  drying 
cloth,  the  hot  water  should  be  sufficient. 


AL-- 


CRKAM    SII'ARATOK:    si   \\I)\RI) 


mik 


FARM  DAIRYING 

Do  not  subject  the  rubber  ring  to  too  hot  water. 
Heat  ruins  rubber. 

The  separator  brushes  should  be  frequently 
scalded  in  a  strong  soda  solution  to  keep  them 
sweet.  Have  a  square  of  cloth  to  throw  over  the 
frame  of  the  machine  after  it  has  been  wiped. 
This  prevents  dust  getting  in  the  bearings. 

Study  your  machine.  Become  familiar  with  the 
sound  it  makes  when  running  properly,  then  you 
will  be  able  to  tell  when  it  is  out  of  order. 

A  machine  should  not  leave  over  .05  per  cent 
fat  in  the  skim-milk  when  properly  managed. 
When  the  loss  exceeds  this,  it  is  time  to  look  for  a 
cause.  Real  good  skimming  does  not  leave  over 
.02  per  cent. 

It  is  a  good  plan  occasionally  to  make  a  test  of 
both  the  skim-milk  and  the  cream.  The  fact  that 
no  cream  rises  on  the  skim-milk  over  night  is  no 
sign  that  a  separator  is  doing  good  work.  When 
making  butter  on  the  farm  in  the  barrel  churn, 
I  would  have  the  cream  test  from  24  to  28  per 
cent  fat;  but  if  it  is  to  be  sent  to  the  creamery, 
have  it  from  30  to  35  per  cent.  It  Is  our  duty 
to  help  the  creamery  man  all  we  possibly  can. 
By  sending  him  a  rich  cream  we  do  much  toward 
making  the  butter  a  better  quality.     Most  of  the 

[  153] 


i 


•1' 


FARM  DAIRYING 

separators,  if  rightly  run,  will  skim  a  30  to  35  per 
cent  cream,  and  do  good  work. 

In  another  chapter  the  care  of  separator  cream 
is  taken  up,  but  let  me  mention  here  the  necessity 
of  quickly  cooling  it  immediately  after  it  is 
separated. 

Where  eight  or  ten  cows  are  kept,  get  a 
machine  with  a  capacity  not  less  than  500  pounds 
per  hour.  All  machines,  except  the  smaller  sizes, 
are  so  constructed  that  they  may  be  connected 
with  power.  The  most  common  power  in  use  is 
tread-power.  A  small  gasoline  engine  is  gaining 
favor  for  this  purpose  and  is  a  great  help  in  many 
ways  in  lessening  labor  on  the  farm;  namely, 
churning  cream,  washing  clothes,  running  a  vac- 
uum cleaner,  sawing  wood,  chopping  grain,  pulp- 
ing roots,  etc. 

SEPARATOR    TROUBLES 

The  most  frequent  disorder  of  a  separator  is 
the  vibrating  of  the  bowl.  This  may  be  caused 
by: 

1.  The  machine  not  being  level. 

2.  The  machine  not  firmly  fastened,  or  the 
foundation  not  solid. 

3.  Neck  bearing  too  loose,  or  too  tight. 

4.  Bearing  out  of  line  with  worm  gear  spindle. 

[154] 


JL^ 


% ^ 


FARM  DAIRYING 

5.  Bowl  out  of  balance. 

6.  Spindle  of  bowl  bent  or  iniured  by  careless 
handling. 

When  the  bowl  leaks  milk,  the  parts  are  not 
properly  put  together,  or  the  rubber  ring  has  been 
forgotten  or  is  injured. 

The  greatest  cause  of  incomplete  skimming  Is 
low  speed.  The  separator  bowl  revolves  at  a 
speed  of  from  six  thousand  to  fifteen  thousand 
times  a  minute,  and  a  pressure  equal  to  fifteen 
tons  to  the  square  inch  is  exerted  on  the  milk. 
This  is  at  full  speed.  When  the  speed  falls  but 
a  few  revolutions  below  che  tabulated  turns  per 
minute,  the  force  on  the  milk  is  greatly  lessened, 
and  more  fat  is  left  in  the  cream. 

CAUSES    FOR   VARIATIONS   IN   CREAM  TEST 

Many  people  who  sell  cream  cannot  under- 
stand why  their  cream  should  vary  so  much  in  the 
per  cent  of  fat,  and  arc  dissatisfied  and  grow 
suspicious  that  the  testing  is  not  properly  done. 
There  are  many  reasons  why  the  fat  content  of 
cream  may  vary.    They  are : 

1.  Speed  of  the  bowl.  Slow  turning  gives  a 
cream  of  low  test,  and  a  greater  loss  of  fat  in 
the  skim-milk. 

2.  Amount   of   water   or   skim-milk  used  to 

1  155] 


IJ 


FARM  DAIRYING 

flush  the  bowl  in  proportion  to  the  amount  of 
cream. 

3.  Amount  of  milk  in  the  supply  can:  the  less 
milk,  the  richer  the  cream. 

4.  Partial  closing  of  the  faucet  of  the  supply 
can. 

5.  Clogging  or  imperfect  cleaning  of  the 
cream  and  skim-milk  outlets. 

6.  Temperature  of  the  milk  when  separated. 

7.  Variations  in  the  per  cent  of  fat  in  the  milk 
separated:  the  richer  the  milk  in  fat,  the  richer 
the  cream. 

Very  often  when  the  cows  ^-eshen  in  the  spring, 
and  when  the  grass  stimulates  the  milk-flow,  no 
change  is  made  in  the  adjustment  of  the  cream 
screw.  Usually,  the  fresher  the  cows  in  milk  and 
the  heavier  the  flow,  the  lower  the  percentage  of 
fat;  and  so  the  necessity  for  turning  in  the  screw, 
so  as  to  have  less  skim-milk  in  the  cream. 


1! 


[156] 


fM^S*£^h^> 


CHAPTER  XXVI 

BACTERIA  IN  RELATION  TO  THE  DAIRY 

"  O  powerful  bacillus, 
With  wonder  how  you  fiJI  us. 

Every  day! 
While  medical  detectives. 
With  powerful  objectives 

Watch  your  play." 

r>  ACTERIA  play  such  an  important  part  in 
milk  and  its  products  that  we  must  know 
something  of  the  life  history  of  these  minute 
organisms  to  be  able  to  recognize  and  guard  our 
friends,  and  wage  death  to  our  enemies,  for  we 
have  both  in  their  ranks. 

Bacteria  belong  to  the  vegetable  kingdom, 
being  single-celled  plants,  infinitely  small,  and  vis- 
ible only  with  a  powerful  microscope.  When 
grouped  together  in  what  are  called  colonies,  they 
may  be  seen  with  the  naked  eye.  A  spot  of  mould 
on  sour  milk  may  be  likened  to  a  colony  developed 
from  one  germ. 

To  give  an  idea  of  their  size:  it  takes  about 
nine  hundred  thousand  to  measure  an  inch,  and 
five  billions  may  be  in  a  teaspoon  of  sour  milk, 
and  still  there  may  be  room  for  more. 

Nature  uses  bacteria  to  keep  the  working  mate- 

[  157  ] 


i' 


i|  '4 


FARM  DAIRYING 

rial  of  the  universe  in  circulation.  When  meat, 
milk,  wood,  etc.,  decay,  it  is  largely  the  work  of 
bacteria  reducing  them  to  gases,  and  dust,  that 
these  elements  may  again  be  built  up  into  plants 
and  trees  for  the  use  of  animals.  If  it  were  not 
for  bacteria,  this  world  would  soon  become  unin- 
habitable. 

Bacteria  have  three  general  forms  —  spherical, 
rod-shaped,  and  spiral.  Their  method  of  increas- 
ing is  simply  by  dividing,  one  germ  becoming  two. 
This  is  the  distinguishing  mark  which  separates 


'S^ 


r^^ 


Ob  Hmoi 


IV 


*=^s^S 


,0       "^("t^:^       OV*' 


DIFFERENT  TYPES  OF  BACTERIA 
MAGNIFIED    l.OOO   TIMES 

bacteria  from  yeasts.  The  latter  multiply  by 
budding  —  the  buds  breaking  off  and  forming  new 
plants. 

[158] 


1..^  — . 


FARM  DAIRYING 

So  potent  is  the  power  of  reproduction  that  one 
germ  may  become  two  in  half  an  hour,  and  the 
progeny   from  just  one  bacterium  may  number 


At   a   is   represented    a    single 
germ ;    at    A    is    represented    the 
progeny  of  this  germ  in  24  hours 
in  milk  kept  at  a  temperature  of 
.V  ■>,><^'■5°     ^  •   ^*  '^   '*   represented   the 
A':^!\}<;\^!fi'!'''\'$j^ii  PfoK'^y  of  the  same  germ  in  24 
:lv''l%vi\''J-r?.Vo5,l''  hours   if  the   milk  were  kept   at 


i*' 


jv;-' 


A  B 


''^i^^Jxi^i^i^^    7°°     ^-      ^*    5°°    ^^'    multipli- 

'^^v!'"'vi"^"''?'-^'''¥^       cation    was   five-fold,    at   70'    it 

^•'^?vi:5;l^''''''It        was  seven  hundred  and  fifty  fold. 


(After  Conn.) 


DIAGRAM    SHOWING    THE    EFFECT    OF    TEMPERATURE    OS 
THE  KEEPING  OF  MILK 

over  sixteen  million,  five  hundred  thousand  in 
twenty-four  hours.  However,  they  do  not  go  on 
increasing  forever  at  such  a  rapid  rate;  the  food 
supply  gives  out,  or  they  cannot  thrive  in  an  ex- 
cess of  their  own  by-products  —  lactic  acid,  for 
example. 

Sometimes  spores  develop  inside  the  germ  cell 
and  these  have  wonderful  power  of  resistance 
against  heat,  some  surviving  even  the  boiling  point, 
and  many  other  adverse  conditions.  Freezing 
does  not  destroy  bacteria. 

Three  things  are  necessary  for  bacterial  growth 
—  food,  moisture,  heat.  An  absence  of  any  one 
of  these  renders  the  germs  dormant.    We  cannot 

[  159] 


i^A^w^.  vlt^,u^  >Sival^^'-,-'t'i-^.-^^;^ 


FARM  DAIRYING 

well  withhold  food,  but  we  expel  moisture  from 
meat,  fruit,  etc.,  to  preserve  them.  We  cool  milk 
and  place  perishable  foods  in  refrigerators  for 
no  other  reason  than  to  hold  in  check  the  bacterial 
growth,  and  so  retard  the  souring  or  decompos- 
ing process. 

The  most  favorable  temperature  for  bacterial 
growth  is  between  80  and  100  degrees.  The  ait 
in  caring  for  milk  should  be  to  lower  the  tempera- 
ture quickly  and  l-^ep  it  low,  if  the  desire  is  to  have 
the  milk  remain  sweet.  At  a  temperature  below 
50  degrees,  bacterial  growth  is  practically  at  a 
standstill.  A  temperature  of  160  degrees  kills 
most  of  them  if  it  be  maintained  for  twenty  min- 
utes. Instantaneously  heating  to  185  degrees 
destroys  all  but  a  few  of  the  resistant  spore 
formations. 

Some  three  thousand  different  species  of  bacteria 
have  been  identified.  Most  of  them  are  helpful 
agents  in  the  world's  economy.  Some  are  unde- 
sirable, but  not  dangerous.  Others  are  harmful 
and  cause  death  when  not  checked. 

So  many  of  these  disease-producing  germs  find 
a  perfect  medium  for  their  development  in  milk 
that  too  much  care  cannot  be  exercised  to  keep 
the  milk  pure.  When  any  contagious  disease 
breaks  out  in  a  family,  those  who  are  recovering 

[  160] 


ni 


ik 


oM    II  AIR   I  ROM    A  COW,   PI.  \nt;:i)  in   ni  - 

TRII  N'l     J  II.I.V 

THK  WHITK  Sl'()rs  \RK  COI.OSIFS  OK  H\CTERI\,  AND 
EACH  COIns^  Is  Til'  I'R(K;F.VV  OK  A  SI  SGI  E  GERM  ON 
THE    H  MR. 


)i 


h- 


i-}^->-^^:f^Z^'^:\ 


FARM  DAIRYING 


or  who  wait  on  the  patients  should  never  milk  the 
cows  or  care  for  the  milk.  If  they  do,  the  natural 
result  will  be  an  outbreak  of  the  disease. 

We  know  that  many  of  the  cows  in  the  coun- 
try are,  to  a  more  or  less  degree,  affected  with 
tuberculosis.  The  milk  from  such  cows  should  be 
pasteurized  even  for  the  calves  and  pigs,  or  the 
disease  will  spread,  especially  if  It  is  located  in  the 
cows'  udders.  The  tuberculous  animals  should 
be  isolated  from  the  herd.  As  the  disease  is  not 
hereditary,  healthy  calves  may  be  got  from  such 
cows,  but  the  calves  must  never  have  their  moth- 
ers' raw  milk.  The  study  of  bacteriology  has 
revealed  these  and  many  other  truths  to  us. 

The  bacteria  which  are  of  greatest  aid  to  the 
dairyman,  and  native  to  and  most  largely  found 
in  milk,  are  the  lactic  acid  germs.  A  pure  culture 
of  these  germs  is  used  in  butter  and  cheese  mak- 
ing, and  gives  the  fine  flavor  and  aroma  so  much 
desired  in  these  milk  products. 

We  have  others  which  cause  us  trouble.  There 
are  bacteria  which  turn  milk  blue,  red,  and  occa- 
sionally yellow.  Others  produce  a  curdling  of  the 
milk  without  souring.  Some  produce  gas  accom- 
panied by  bad  flavors;  these  latter  cause  much 
trouble  to  cheese-makers.  Some  make  the  milk 
very  bitter,  others  give  it  a  soapy  taste,  a  fruity 

[i6i] 


;  ' 


;f 


FARM  DAIRYING 

taste,  or  a  strong  barnyard  odor,  and  some  make 
the  milk  slimy  or  ropy,  so  that  it  can  be  drawn  out 
into  long  threads. 

Trouble  from  any  of  these  is  usually  the  result 
of  carelessness  or  unsanitary  conditions.  The 
main  precaution  is  to  keep  the  entire  surround- 
ings, co:vs,  milk  pails,  separator,  etc.,  just  as  clean 
as  possible.  These  germs  get  into  the  milk  at  the 
time  it  is  drawn  from  the  cows,  or  afterwards. 
Milk  in  the  udder  is  practically  germ-free.  It  is 
our  duty  to  war  against  the  entrance  of  bacteria 
to  milk. 

We  need  have  no  fear  of  bacteria  In  milk  if 
we  practise  cleanliness  and  use  the  two  safest  and 
best  means  to  check  their  growth  —  extreme  heat 
and  cold. 


fl62] 


W.^^ 


i\^r!»V*iMM«i 


CHAPTER  XXVII 
PASTEURIZATION  OF  CREAM 

PASTEURIZATION  has  become  justly  popu- 
-■•  lar.  In  Denmark,  the  great  dairy  country, 
over  ninety-five  per  cent  of  all  cream  for  butter- 
making  is  pasteurized. 

Pasteurization,  while  not  removing  all  the  ills 
which  are  apt  to  befall  cream,  to  a  great  extent  — 

1.  Drives  off  bad  odors,  especially  those  due 
to  feed. 

2.  Destroys  most  of  the  bacteria,  leaving  a 
clean  seedbed  for  the  added  culture  to  work  in. 

3.  Produces  uniformity  of  flavor  from  day 
to  day. 

4.  Makes  the  cream  easier  to  churn. 

5.  Adds  to  the  keeping  qualities  of  the  cream 
and  butter. 

For  creamery  work  the  practice  cannot  be  too 
highly  recommended. 

On  the  farm,  where  conditions  are  under  one's 
special  supervision  and  control,  it  is  not  necessary 
to  pasteurize,  nor  do  we  advocate  it.  If  from 
some  unusual  cause  the  cream  is  off  in  flavor,  or 
difficult  to  churn,  or  the  butter  is  to  be  packed  and 

f  163] 


FARM  DAIRYING 

held  for  some  time,  then  pasteurizing  is  the  proper 
thing  to  do- 
Cream  that  is  sour  may  be  pasteurized,  but  it 
must  be  quickly  heated  and  constantly  stirred.  To 
attempt  to  heat  poor  cream,  just  on  the  point  of 
coagulating,  turns  it  into  a  ropy  or  curdy  mass. 

To  pasteurize  cream,  place  the  can  containing 
it  in  a  vessel  of  hot  watrr.  Stir  the  cream  occa- 
sionally and  bring  it  to  a  temperature  of  175'. 
Authorities  give  a  range  of  temperatures  from 
160°  to  185°.  Leave  it  covered  at  that  tempera- 
ture for  twenty  minutes.  It  will  cool  very  little 
if  just  lifted  out  of  the  water.  Then  rapidly  cool 
to  60^  or  below. 

Pasteurized  cream  remains  sweet  for  several 
days.  A  culture  must  be  added  to  it  if  ripened 
cream  is  desired  for  churning. 

To  sterilize  cream  or  milk,  heat  it  to  212',  the 
boiling  point.  This  temperature  is  supposed  to 
make  it  germ  free.  Sterilized  milk  is  not  so 
digestible  as  raw  milk,  or  pasteurized  milk. 


[  it.4  ] 


CHAPTER  XXVIII 

CREAM  FOR  CREAM  GATHERED 
CREAMERIES 

T^HE  hand  separator  is  in  such  general  use,  that 
•*•     the  cream,  instead  of  the  whole  milk,  is  now 
largely  delivered  at  the  creameries. 

If  a  reputation  for  good  butter  is  to  be  estab- 
lished and  maintained,  it  is  the  farmer  who  has 
to  do  it,  for  he  has  the  controlling  factor  now  in 
his  hands.  If  the  cream  reaches  the  creamery 
in  good  condition,  the  butter-maker's  task,  as  far 
as  concerns  the  making  of  good  butter,  is  easy. 
There  are  exceptions,  but  our  makers  are  usually 
qualified  and  competent.  7"he  very  gods  them- 
selves could  not  ma'  No.  i  butter  from  fer- 
mented, tainted  cream 

Have  the  cream  sweet  and  delicate  in  flavor. 
Avoid  feeds  that  will  taint  the  milk.  Do  not  feed 
turnip  tops  or  rape.  Do  not  imagii  turnips  can 
be  eaten  by  the  cows,  even  after  milking,  and  not 
affect  the  quality  of  the  butter.  Turnips  have 
their  place,  but  it  is  not  on  the  menu  of  a  milking 
cow. 

Milk  from  freshly  calved  cows  should  not  be 
skimmed  until  after  the  eighth  milking. 

Put  up  ice,  and  study  the  problem  of  keeping 

f  165] 


FARM  DAIRYING 


the  cream  cold.  The  temperature  must  be  kept 
low ;  50  degrees  or  under  in  summer,  and  the  cream 
quickly  cooled  after  separating,  in  winter  as  well 
as  in  summer.  Each  skimming  of  cream  should 
be  cooled  before  mixing  with  that  already  cooled. 
If  water  is  scarce  for  cooling  purposes,  the  cream 
may  be  put  in  shallow  pans  and  set  in  a  cool,  clean 
cellar  on  a  stone  or  cement  floor.  The  stone  and 
cement  are  good  conductors  of  heat,  and  soon 
reduce  the  temperature  by  drawing  the  heat  from 
the  cream. 

It  is  best  to  have  the  cream  delivered  at  the 
creamery  every  day  in  summer,  or  at  least  three 
times  a  week,  and  not  less  than  twice  weekly  in 
winter. 

The  farmer's  aim  should  be  to  send  cream  test- 
ing from  30  to  35  per  cent  fat.  There  are  many 
reasons  why  cream  of  high  fat  content  should  be 
sent  : 

It  means  more  skim-milk  left  on  the  farm. 
Less  weight  of  cream  to  haul. 
Less  danger  of  souring. 
Less  loss  of  fat  in  the  manufacture. 
The  maker  has  better  control  over  the  qual- 
ity of  the  butter;  hence  a  better  price,  and  m.ore 
money  for  the  farmers. 

6.     By  sending  cream  sweet,  a  more  accurate 

[166] 


I. 
2. 

3- 

4. 

5- 


}sr\. 


'~T\-i-'   .JCr.~.f^^^:4 


V-V: 


!i 


^1 


^._-* 


FARM  DAIRYING 

and  frequently  higher  test  Is  obtained,  than  when 
the  cream  is  sour  and  lumpy. 

THE  OVERRUN 

When  cream  is  taken  to  a  creamery  there  is 
usually  quite  a  little  talk  about  the  "  overrun," 
and  frequently  the  term  is  not  understood. 

The  overrun  consists  of  the  pounds  of  butter 
made  over  the  pounds  of  fat  in  the  milk  or  cream. 
This  difference  between  the  fat  anc'  rhe  butter  is 
made  up  of  water,  salt,  and  casein  or  curd,  and 
varies  under  different  conditions.  Exhaustive 
churning,  carefulness  regarding  waste,  skill  In 
incorporating  moisture  (the  law  prohibits  more 
than  1 6%  water),  are  factors  which  tend  toward 
a  large  overrun. 

Under  good  conditions,  85  pounds  of  fat  will 
make  100  pounds  of  butter.  It  is  easy  to  find  the 
percentage  of  overrun. 

If  85  lbs.  fat  make  100  lbs.  butter 

100 


H       (( 


100 


It 


It 


ti 


tc 


it 


it 


85 
100 


85 


X  100=1 17.6  lbs.  butter 


Percentage  of  overrun  Is  11 7. 6 — 100— 17.6. 

The  average  overrun  is  about  157^1  but  many 
creameries  do  better  than  that. 

[167] 


CHAPTER  XXIX 

CULTURE  OR  STARTER  FOR 
RIPENING  CREAM 

FiQR  farm  butter-making,  unless  carried  on 
extensively,  I  do  not  think  it  necessary  con- 
stantly to  make  and  use  a  skim-milk  culture.  It 
entails  much  work  and  care.  Sour  cream  of  good 
flavor  answers  in  its  stead.  It  is,  however,  well 
to  know  what  a  culture  is,  and  how  to  prepare  it. 
A  pure  culture  for  the  dairy  is  a  propaga*-!  ,n  of 
lactic  acid  germs  in  a  medium  preferably  of 
pasteurized  skim-milk.    Its  use  is: 

1.  To  develop  the  desired  flavor  in  cream  for 
butter-making. 

2.  To  keep  the  flavor  uniform. 

3.  To  have  the  ripening  process  regarding 
length  of  time  and  percentage  of  acidity,  under 
one's  control. 

In  propagating  a  culture  it  is  advisable  to  start 
with  a  commercial  pure  culture.  These  are  put 
up,  f;ither  in  liquid  or  powder  form,  in  small  bot- 
lles.  Many  of  the  bacteriological  departments  of 
agricultural  colleges  supply  cultures  at  a  nominal 
cost. 

The  first  culture  is  called  a  mother  culture.    The 

[168] 


*4 ,  _  -i 


FARM  DAIRYING 


powder  or  liquid  is  emptied  into  a  quart  of  pas- 
teurized skim-milk  and  allowed  to  stand  at  a  tem- 
perature of  75°  until  coagulated.  The  can  in 
which  the  culture  is  made,  and  the  stirring-ladle, 
must  always  be  sterilized  otherwise  the  culture 
would  soon  become  seeded  with  foreign  germs. 
The  can  must  be  kept  covered.  The  first  two  or 
three  propagations  may  not  have  the  desired 
flavor,  as  it  takes  time  for  it  to  develop  from  the 
commercial  culture. 

In  the  ordinary  making  of  a  culture  from  time 
to  time,  select  good-flavored  skim-milk,  heat  it  to 
a  temperature  of  185°,  stirring  it  occasionally. 
Allow  it  to  stand  at  that  temperature  for  twenty 
minutes  or  longer,  then  quickly  cool  to  a  tempera- 
ture of  from  60°  to  70°,  according  to  conditions. 
To  this  prepared  milk  add  from  one-half  to  two 
per  cent  of  the  culture  on  hand;  the  amount  should 
depend  on  the  vigor  of  the  germs,  the  constancy 
of  the  temperature,  and  the  length  of  time  before 
the  culture  ir  required  to  be  used. 

Before  using,  remove  an  inch  or  two  from  the 
surface  to  guard  against  contamination  from  out- 
side sources.  Break  up  the  rcnainder  by  stirring 
it  well,  and  fill  a  small  sterilized  glass  jar  for 
propagating  the  next  culture.  With  care,  a  cul- 
ture may  be  propagated  almost  indefinitely.    The 

[  169] 


HI 


M? 


I  1 


FARM  DAIRYING 

one  we  use  at  the  Ontario  Agricultural  College 
dairy  has  been  in  constant  daily  use  nearly  ten 
years.  A  good  culture  should  be  firmly  coagu- 
lated, with  no  liquid  on  top;  be  smooth  and  free 
from  lumps  when  broken  up,  and  have  the  smell, 
and  the  clean,  mild  acid  flavor  peculiar  to  good 
sour  milk.  It  should  have  from  ,6  to  .7  per  cent 
lactic  acid. 

A  good  mother  culture  may  be  made  by  filling 
a  sterilized  glass  jar  with  the  purest  of  milk  pos- 
sible, from  a  cow  not  very  long  milking.  Cover 
the  jar  with  several  thicknesses  of  cheesecloth 
and  keep  at  a  temperature  of  about  70°.  When 
coagulated,  skim  off  the  top,  and  if  the  remainder 
has  the  same  properties  ?  jse  just  ascribed  to 
a  good  culture,  it  may  be  used  in  ripening  the 
cream.  This  is  a  good  way  to  do,  when  from  any 
cause  the  cream  has  gone  off  flavor  and  is  no  longer 
safe  for  use  as  a  culture. 


^1 


I      *  / *-     I 


s 


CHAPTER  XXX 

DAIRY-ROOM  AND  CHURN 

/^N  our  American  farms  not  enough  attention 
^-^  is  paid  to  having  a  proper  dairy-room.  But- 
ter is  too  often  made  in  an  overheated,  poorly  ven- 
tilated kitchen.  If  possible,  a  building,  or  at  least 
a  room,  should  be  fitted  up  and  used  exclusively 
for  dairy  work.  It  should  be  well  lighted,  well 
ventilated,  convenient,  and  easy  to  keep  clean.  It 
'*^ould  be  well  supplied  with  pure,  cold  water,  and 
should  have  a  good  drain.  One  great  troul)le 
around  our  farm  homes  is  a  lack  of  proper  sewer- 
age system,  causing  very  unsanitary  conditions. 
This  menace  to  the  senses  and  health  may  be  over- 
come by  installing  a  septic  tank  and  filter  bed  at 
a  cost  of  about  $50.00.  An  up-to-date  hardware 
merchant  can  lell  where  to  secure  the  necessary 
equipment  and  how  to  put  it  in. 

Provision  should  be  made  for  heating  the  dairy 
in  winter,  and,  by  choice  of  location  and  shade 
trees,  having  it  as  cool  as  possible  in  summer. 

I  have  used  many  different  kinds  of  churns,  but 
so  far  have  found  none  so  satisfactory  as  the 
plain  barrel  style,  revolving  end  over  end  and 
having  no  dashers  or  breakers  inside.    The  earth- 

t  171  ] 


FARM  DAIRYING 

cnware  revolving  churns  have  much  to  recommend 
them  in  being  so  easily  kept  clean,  and  are  becom- 
ing quite  popular. 

In  buying  a  churn  be  sure  to  get  a  large  size.  If 
more  than  two  cows  are  kept,  buy  nothing  smaller 


BARREL   CHURN 


•I 

r     » 
) 

,'  i 


than  size  No.  3.  It  has  a  churning  capacity  of 
from  two  to  seven  gallons,  though  I  prefer  not 
putting  over  five  In  it.  Multiply  the  usual  number 
of  gallons  of  cream  you  have  by  three,  and  it  will 


I    '  /-  J 


),ii:m'iimmtiLm^.M^^i;^<ks^ 


FARM  DAIRYING 

give  you  the  capacity  of  the  churn  you  should  get. 
To  do  good  work  it  is  best  to  have  the  churn  only 
one-third  full. 

Get  a  churn  with  a  strong  stand  and  the  upright 
bars  well  braced.  It  should  be  convenient  to  get 
a  pail  under  to  draw  off  the  buttermilk,  etc.  The 
plug  hole  should  be  as  nearly  level  with  the  bottom 
of  the  churn  as  possible.  The  lid  should  be  large, 
th?  fastenings  convenient  and  safe,  and  the  sight- 
glass  in  the  lid  large. 

There  should  be  two  means  of  making  the  churn 
revolve,  or  rather  it  should  be  so  that  two  persons 
may  work  at  it  together.  I  have  a  preference  for 
the  overhand  bar.  Some  like  the  crank  and  foot- 
gear. Even  though  most  of  the  churns  run  on 
ball  bearings,  a  satisfactory  method  to  make  churn- 
ing easy  is  yet  lo  be  invented.  Where  much  cream 
is  made  into  butter  on  the  farm,  some  power 
other  than  human  muscle  should  be  contrived  and 
a  combined  churn  and  worker  used.  Endeavor 
to  have  proper  dairy  utensils,  time  and  strength 
will  be  saved  and  more  pleasure  taken  in  doing 
the  work. 


i 


M 


■^ 


s   'M 


[173] 


FARM  DAIRYING 


\n 


ti'- 


Farm  Dairy  Equipment  for  from  Four  to 
Eight  Cows 

Prices  will  vary  in  different  localities,  and 
according  to  quality. 


No.  3  barrel  churn 
Floating  thermometer 
Lever  butter-worker 
Butter  ladles  or  spades 
Butter  printer  for  pound  prints 

I   Large  strainer  dipper 

I  Large  plain  dipper 


Long-handled  dairy  brush 

Small  tibre  brush 

Five-gallon  covered  cream  can 

Shotgun  can 

Cream  stirrer  or  ladle 

Large  pails  (good  quality,  14  qts.), 

each 
Shallow  tin  pans 
Bottle  butter  color 
5  Yds.  cheesecloth 
ICO  Lbs.  dairy  salt 
1000  Parchment  wrappers,  printed 
240-lb   Union  scales 
500-lb.  Cream  separator  .         $55  to 

[174] 


I 
I 
I 
I 
I 
2 

2 
I 


25Ct0 


7.00 

•25 

4.50 

•30 

2.50 

.40 

•25 

•15 

.20 

•75 
.60 

.20 

.60 
.20 

•25 

•25 
.50 

2.50 

6.00 

75.00 


U  ' 


y*jm!SsiBmm^^^ 


FARM  DAIRYING 

Four-bottle  tester,  complete  with  glassware 

for  testing  milk             .         .  ^.oo 

Tester  for  testing  milk  and  cream      .  5,50 

Acidimeter  (not  necessary)       .        .  3,50 


[175] 


CHAPTER  XXXI 

CARE  OF  THE  CHURxN  AND  WOODEN 
UTENSILS 

pjEFGRE  using,  strain  about  one-third  of  a  pail 
•'-'  of  hot  water  into  the  churn,  to  scald  it  and  fill 
up  the  pores  of  the  wood.  Remove  the  plug  after 
revolving  the  churn  once  or  twice,  to  allow  the 
steam  to  escape,  otherwise  the  steam  may  remove 
■t  without  ceremony.  After  scalding,  rinse  with 
cold  water,  likewise  strained.  It  is  always  advis- 
able to  chill  the  churn  and  not  put  cream  into  a 
freshly  scalded  one.  Chilling  the  churn  closes  the 
pores  of  the  wood  and  prevents  the  cream  from 
sticking;  moreover,  the  varying  heat  of  a  warm 
churn  makes  the  churning  temperature  uncertain. 
It  is  easier  to  keep  specks  out  of  a  churn  than  to 
get  them  out ;  and  water  from  the  well  or  the  kettle 
is  likely  to  have  specks  or  scale  in  it.  By  placing 
a  piece  of  cheesecloth  over  the  strainer  dipper  it 
is  an  easy  matter  to  strain  all  water  that  goes  into 
the  churn.  It  is  better  and  quicker  to  pour  the 
water  out  of  the  churn  than  to  let  it  run  through 
the  bunghole.  Floating  dust  will  not  then  cling 
to  the  sides  of  the  churn. 

After  using,  the  churn  should  be  rinsed  down 

I  176] 


|!   i      > 


;» ^ 


FARM  DAIRYING 


with  hot  water,  which  should  be  allowed  to  run 
out  as  it  is  poured  in;  then  thoroughly  scalded 
with  boiling  water  to  which  a  little  washing  soda 
or  other  cleansing  powder  has  been  added.  This 
should  be  followed  by  another  rinsing  of  clear 
hot  water.  For  the  scald  and  last  rinse  the  lid 
must  be  on  and  the  churn  revolved.  Wipe  well 
the  outside,  but  do  not  touch  the  inside  with  a 
cloth.  Rubbing  the  varnished  part  with  an  oiled 
cloth  keeps  it  bright  and  new-looking. 

Never  allow  buttermilk  or  water  to  remain  in 
the  churn  when  not  in  use. 

Leave  the  plug  out  and  the  lid  ajar,  and  keep 
in  a  cool  place  to  prevent  warping. 

The  worker,  spades,  and  butter  printer  may  be 
prepared  just  before  needed.  With  a  fibre  brush, 
a  dipper  of  hot  water,  and  a  little  salt,  give  them 
a  good  scouring  and  cool  well  with  cold  water. 
Using  the  brush  and  salt  fills  the  pores  of  the 
wood  more  readily  with  water,  and  prevents  the 
butter  sticking  to  it.  The  brush  and  salt  dimin- 
ish the  need  of  a  large  quantity  of  hot  and  cold 
water.    The  salt  also  cleanses. 

After  using  the  utensils  remove  any  butter  with 
hot  water.  Again  scour  with  salt,  rinse  with  hoc 
water,  and  allow  them  to  dr}.  Wipe  only  the  var- 
nished part  of  the  worker.     It  is  nice  to  have 

[  177  J 


i  , 


■t 


I:, 


<t' 


!r^ 


•,m^''- 


FARM  DAIRYING 

squares  of  cotton  to  throw  over  the  churn  and 
worker  when  not  in  use.  These  keep  the  dust 
and  Hies  from  settlinj^  on  them. 

Lime  is  used  freely  in  Danish  creameries 
and  dairies  to  clean  and  sweeten  wooden  utensils, 
and  is  gaining  favor  in  this  country.  After 
scrubbing  the  utensils  with  hot  water,  while  the 
wood  is  yet  warm,  cover  the  surface  with  a  thick 
lime-wash  and  let  them  stand  for  a  while,  then 
wash  off  well.  It  is  not  to  be  recommended  every 
time  of  using,  as  it  hardens  the  wood  too  much. 

Applied  in  the  same  way,  lime  has  no  superior 
for  removing  oil  or  grease  from  floors. 

If  the  churn  be  washed  occasionally  with  lime 
water  it  will  keep  it  from  getting  an  offensive  smell. 
Lime  takes  the  place  of  washing  soda.  It  cleanses 
better  and  is  cheaper.  Patrons  of  creameries  are 
recommended  to  use  it  instead  of  soda  in  washing 
their  milk  vessels. 


1 


r  ,  _o  1 


CHAPTER  XXXII 

CARK  AND  RIPKNING  OF  CREAM  FOR 
CHURNING 

"11  rHILE  collecting  sufficient  cream  for  a 
'  ''  churning,  it  is  best  held  in  a  good  tin  can, 
or  for  a  small  amount,  a  nice  enamelled  pail.  A 
can  is  better  than  a  crock.  It  is  easier  leaned  and 
scalded,  and  is  lighter  and  handier  to  lift.  A 
crock  is  liable  to  get  broken  or  have  the  glazing 


CREAM  CAN 


CREAM 
LADLE 


CREAM 
STIRRER 


chipped.  It  is  very  handy  to  have  two  cream 
cans.  One  may  then  be  cleaned  and  well  aired 
and  the  morning's  skimming  put  in  it,  while  the 
other  still  holds  the  cream  ready  to  be  churned. 


li 


■vm 


^1 


s 

3 


i 


■t%ii 


M 


FARM  DAIRYING 

The  cream  can  should  stand  in  the  coolest  place 
in  the  dairy  or  cellar,  or  in  a  tank  of  cold  water 
in  summer.  In  winter  it  may  be  kept  in  a  room 
where  the  temperature  ranges  from  50^  to  60'. 
The  surrounding  atmosphere  should  be  clean  and 
sweet.  The  can  must  always  be  covered,  not  nec- 
essarily air  tight,  though  cream  does  not  require 
ventilation. 

Have  a  long-handled  ladle  or  tin  stirrer  which 
reaches  to  the  bottom  of  the  can,  and  stir  the 
cream  thoroughly,  right  from  the  bottom  to  the 
top  each  time  fresh  crep.m  is  added.  The  stirring 
motion  should  not  be  round  and  round,  but  up  and 
down.  A  spoon  or  stick  is  a  poor  substitute  for 
a  proper  stirrer  or  ladle.  A  cheap,  convenient 
stirrer  is  made  of  a  shallow  tin  saucer  four  inches 
across,  with  a  heavy  wire  handle  twenty  inches 
long,  well  tinned  and  fastened  in  the  centre  of  the 
saucer. 


n 


WHAT  THE  RIPENING  PROCESS  IS 

The  true  souring  of  cream  is  caused  by  the  lactic 
acid  germs  splitnng  up,  or  feeding  on  the  milk 
sugar  and  forming  lactic  acid.  This  acid  in  turn 
acts  on  the  lime  which  is  associated  with  the  casein 
In  normal  milk,  and  as  a  result  we  have  the  casein 
precipitated  or  coagulated,  and  we  say  the  cream 

[180  J 


t- 


2   ^  ;= 


^  /. 


>'"-'  — 


^   >  ^ 


7    y.   H 


FARiM  DAIRYING 

is  sour,  for  it  has  turned  thick.  The  ripening 
process  is  one  of  decomposition,  and  if  carried  too 
far  seriously  injures  the  quality  of  the  butter.  The 
cream  must  be  watched  and  the  acid  development 
checked,  by  lowering  the  temperature,  if  it  is 
ripening  too  quickly. 

When  cream  is  ripened  at  a  high  temperature, 
or  held  for  too  long  a  time,  there  is  apt  to  be  an 
excess  of  acid,  giving  an  old  cream  flavor  to  the 
butter.  Always  err  on  having  too  little,  rather 
than  too  much  acid. 

SWEET  veruis  sour  cream 

I  predict  the  time  is  not  far  distant  when  but 
little  ripened-cream  butter  will  be  made  for  the 
high-class  market.  Th  :tter  educated  and  more 
refined  the  consumer  is,  he  more  discriminating 
is  the  taste.  The  demand  for  good  butter  is  con- 
stantly increasing,  and  tb  creamy,  delicate  flavor 
obtained  from  sweet  cream  is  gro\.ing  in  favor 
and  commanding  the  highest  price.  It  Is  really 
less  work  to  keep  the  cream  sweet  where  Ice  Is  put 
up,  than  to  ripen  It. 

Some  contend  that  the  sweet  cream  does  not 
churn  as  readily  or  as  exhaustively.  From  years 
of  careful  experimenting  with  two  portions  of 
cream  alike  in  every  respect,  save  that  one  was  sour 


r  1Q5  1 


FARM  DAIRYING 


w 

hi 


l>  I 


and  the  otner  sweet,  I  have  found  that  five  times 
out  of  six  the  sweet  cream  churned  t^  j  quicker; 
but  there  was  a  '•'  'it  difference  in  the  weight  of 
the  butter — an  crage  of  not  more  than  two 
ounces  on  seven  pounds,  in  favor  of  the  sour 
cream,  which  was  due  hkely  to  less  casein  in  the 
sweet-cream  butter  rather  than  to  the  shght  in- 
crease in  the  loss  of  fat  in  the  buttermilk. 

Xo  fresh  cream  should  be  added  within  eight  or 
ten  hours  of  churning;  and  it  is  well  to  have  the 
cream  at  churning  temperature,  preferably  below 
it,  for  several  hours  previous  to  churning.  This 
applies  to  sweet  cream  as  well  as  to  the  sour. 

ADDIN(;   THE   CULTURE 

When  beginning  to  collect  cream  for  a  churn- 
ing, if  it  is  to  be  ripened,  add  to  your  first  skim- 
ming a  culture  which  you  know  has  a  clean,  pleas- 
ant acid  flavor  and  smell. 

This  culture  may  consist  of  a  cup  or  two  of  the 
sour  cream  on  hand  for  churning,  or  the  same 
amount  of  good-flavored  sour  skim-milk.  I  do 
not  advocate  the  use  of  buttermilk  as  a  culture. 
It  may  be  all  right,  or  again  It  may  not  be.  It 
has  had  several  more  chances  of  going  wrong  from 
being  in  the  churn,  pail,  etc.,  so  for  these  reasons 
I  prefer  the  sour  cream.    The  object  in  adding  cul- 


■    5 


r     .  n  . 

i      iO.: 


m 


FARM  DAIRYING 

ture  is  that  the  bacteria  which  you  know  produce 
a  fine-flavored  butter  may  take  possession  of  the 
new  cream,  before  other  germs,  which  might  prove 
objectionable,  gain  control  of  it.  (See  Chapter 
XXIX,  Culture  or  Starter  for  Ripening  Cream.) 

Another  method  of  ripening  cream  is  to  hold 
it  sweet,  until  twenty-four  hours  previous  to  churn- 
ing, then  heat  it  to  65^,  and  add  one  pint  of  cul- 
ture to  every  gallon  of  cream;  less  culture  may  do. 
It  is  usual  to  add  about  ten  per  cent.  When  there 
is  a  slight  acic'  on  the  cream,  about  .35  per  cent,  if 
it  could  be  tested  by  the  acidimeter,  it  should  be 
cooled  to  churning  temperature  or  lower,  and  held 
at  that  temperature  over  night.  By  morning  it 
should  be  in  right  condition  for  churning.  I  prefer 
the  first  method  outlined,  as  it  is  less  labor,  and 
if  the  cream  be  watched  and  the  temperature  low- 
ered if  the  acidity  appears  to  be  developing  too 
rapidly,  it  should  not  become  overripe. 

Cream  from  shallow  pans  usually  has  enough 
acid,  without  any  culture  being  added.  But  but- 
ter made  from  it  is  not  of  such  a  uniform  flavor. 

Cream  from  the  deep  setting  cans,  owing  to  its 
being  held  all  the  time  at  a  low  temperature  and 
thuj  checking  bacterial  growth,  produces  butter 
of  fine  flavor  and  good  texture.  It  may  be  neces- 
sary in  winter  to  heat  the  cream  from  deep  cans  to 

[   i33  j 


'I 


HI 

1 1 


if:- 


.f 


FARM  DAIRYING 

55°  or  60"=  before  adding  it  to  the  cream  can  In 
order  to  develop  sufficient  acid  by  the  time  a 
churning  is  collected. 


DEEP  CREAM 
CAN 


DAIRY    THER- 
MOMETER 


CARE  OF  SEPARATOR  CREAM 

The  advent  of  the  separator  into  many  farm 
homes  has  meant  a  lowering  of  the  quality  of  the 
butter,  due  to  deficient  care  of  the  machine  and 

[184] 


FARM  DAIRYING 


the  lack  of  proper  cooling  c^  the  cream.  Separator 
cream  should  have  the  foam  well  stirred  in.  If 
left  on  the  top,  it  soon  dries,  is  apt  to  take  on  a 
bad  flavor  and  appears  as  white  flakes  when  the 
butter  is  made. 

Separator  cream  must  be  quickly  and  thoroughly 
cooled.  It  is  not  sufficient  that  the  vessel  contain- 
ing it  be  put  in  a  cool  place.  Cream  parts  slowly 
with  its  heat,  and  during  the  delayed  cooling 
bacteria  are  rapidly  multiplying.  The  cream 
should  be  placed  in  cold  water  and  frequently 
stirred,  so  as  to  quickly  bring  it  to  55°  or  60' 
in  winter,  and  from  50°  to  55°  in  summer.  Under 
no  conditions  should  the  warm  separator  cream  be 
added  to  the  cream  can.  To  get  the  best  results, 
rapid  cooling  of  the  cream  Is  an  absolute  necessity, 
but  as  soon  as  cooled  It  may  be  added  to  the 
cream  can 

AN  IDEAL  CREAM 

Cream  ready  for  churning  should  have  a  clean, 
pleasant,  slightly  sour  taste  and  smell;  should 
be  of  the  consistency  of  molasses,  and  when  poured 
be  free  from  lumps  and  have  a  smooth,  glossy 
appearance.  It  should  have  from  .5  to  .55  per 
cent  add,  and  from  24  to  28  per  cent  fat,  if  churned 
in  a  barrel  churn.  Cream  of  this  richness  yields 
about  three  pounds  of  butter  per  gallon. 

[185] 


CHAPTER  XXXIII 
BUTTER-MAKING 

"Bread  is  the  staff  of  life,  but  bread  and  butter  is  a  gold- 
headed  cane." 

"C^XAMIXE  the  cream  and  take  the  tempera- 
■*— ^  ture.  If  too  cold  it  must  be  heated.  It  is 
a  bad  plan  to  bring  the  cream  into  a  warm  place 
to  stand  over  night.  It  may  be  already  quite  sour, 
and  during  the  long,  slow  heating  process  it  is  de- 
veloping more  acid  and  deteriorating  in  quality. 
Nor  should  it  stand  on  or  near  the  stove.  One 
portion  of  the  cream  is  sure  to  become  overheated, 
the  fat  melts,  and  the  curd  toughens  and  appears 
later  in  the  butter  as  white  specks. 

The  proper  method  of  heating  cream  is  to  set 
the  can  in  a  vessel  of  warm  water  at  a  temperature 
of  about  1 20  degrees.  Stir  the  cream  constantly, 
watching  the  thermometer,  and  when  it  is  within 
one  or  two  degrees  of  the  required  heat  lift  it 
from  the  water;  the  heat  in  the  can  will  usually 
bring  the  cream  to  the  desired  temperature.  This 
takes  only  a  few  minutes,  and  is  the  surest  and 
best  way. 

The  necessity  for  the  constant  use  of  a  reliable 
thermometer  must  be  emphasized.     The  jinger, 

[i8b] 


FARM  DAIRYING 

us  a  thermometer,  is  not  the  least  bit  of  good.  I 
might  say  here,  in  buying  a  thermometer  have  sev- 
eral placed  in  a  glass  of  water  at  about  60'  and 
take  one  which  gives  a  medium  reading.  Suppose 
they  read  61  ^  59°,  57'.  I  would  prick  the  59  ' 
as  likely  to  be  the  most  correct.  Cheap  thermo- 
meters are  often  quite  inaccurate. 

TEMPERATURE  FOR  CHURNING 

No  definite  temperature  for  churning  can  be 
given.  That  is  ascertained  only  by  studying  vary- 
ing conditions  and  noting  the  temperature  and 
time  of  previous  churnings. 

Many  conditions  influence  the  churning  tempera- 
ture for  cream: 

1.  The  per  cent  of  fat  in  the  cream. 

2.  Quantity  of  cream  in  the  churn, 

3.  The  feed,  breed,  and  individuality  of  the 
cows. 

4.  The  length  of  time  the  cows  have  been 
milking. 

5.  The  temperature  of  the  room. 

6.  The  make  and  speed  of  the  churn. 

7.  Whether  the  cream  be  pasteurized  or  raw, 
ripe  or  sweet. 

Aim  to  make  conditions  under  your  control  fav- 
orable to  a  low  churning  temperature.    It  insures 

I  187  J 


I 


:.itaK 


m 


FARM  DAIRYING 

better  butter  and  a  more  exhaustive  churning. 
With  right  conditions  a  temperature  which  brings 
butter  in  from  twenty  to  thirty  minutes  is  correct. 
A  range  of  temperatures  from  54^  to  58=  for 
summer,  and  from  56  to  64  for  winter,  meets 
usual  conditions. 

The  cream  should  always  be  strained  into  the 
churn  through  a  fine  wire  sieve  or  a  dipper  with 
a  perforated  tin  bottom.  If  the  following  dimen- 
sions were  given  to  a  good  tinsmith  he  should 
make  an  extra  nice  strainer-dipper  for  fifty  cents: 
9  inches  across  the  top;  7  inches  across  the  bot- 
tom; 6  inches  deep.  The  bottom  should  be  of 
strong  perforated  tin  (the  perforations  one- 
sixteenth  of  an  inch  across),  and  should  have  a 
rim  around  It.  A  strong  flat  handle  10  inches 
long,  and  a  small  piece  of  double  tin,  or  strong 
wire  loop,  at  the  opposite  side  to  act  as  a  lip  to 
keep  the  dipper  from  sliding  into  the  churn,  com- 
plete the  dipper.  A  dipper  of  similar  size,  with  a 
tin  or  copper  bottom,  is  most  useful  in  the  dairy 
or  the  kitchen. 

Never  have  the  churn  over  half  full,  and  it  is 
better  to  start  with  less  in  it. 

THE   BUTTER   COLOR 

When  necessary  add  just  sufficient  butter  color 
of  a  reliable  brand  to  give  the  butter  a  clear  yel- 

[188] 


P:       f 


I     .' 


1  -i 


_      7) 


?-.\Kr 


*■ 


't  ' 


FARM  DAIRYINCi 

low  tint.  Pure  coloring  is  made  from  the  pulp 
enclosing  the  seeds  of  the  arnotto  tree,  and  is 
harmles-  The  amount  required  will  depend  on 
the  quantity  and  richness  of  the  cream,  the  natural 
color  of  the  milk-fat,  the  strength  of  the  color, 
and  the  requirement  of  the  market. 

Do  not  depend  on  pouring  in  the  coloring,  but 
for  a  small  churning  count  the  drops  into  a  spoon 
previously  wet  with  the  cream  to  prevent  the  col- 
loring  sticking  to  it.  From  two  to  four  drops 
per  pound  of  butter  is  sufficient.  It  is  not  neces- 
sary to  stir  the  coloring  in,  just  rinse  off  the  spoon 
in  the  cream,  and  put  on  the  lid. 

THE  SPEED  OF  THE  CHURM 

The  revolutions  of  the  churn  depend  on  the 
amount  and  richness  of  the  cream.  The  poorer 
the  cream  and  the  less  of  it,  the  greater  the  speed. 
Churn  just  as  fast  as  you  can  so  long  as  the  cream 
drops.  If  the  revolutions  are  too  fast,  the  cream 
remains  stationary  in  the  churn  and  no  concussion 
takes  place.  The  greater  the  speed  and  the  far- 
ther the  drop  of  the  cream  inside  the  churn,  the 
greater  will  be  the  force  applied  to  the  fat  globules, 
and  the  more  quickly  they  will  mass  together  and 
form  butter.  Just  before  the  separation  of  the 
fat  from  the  milk  serum,  the  cream  thickens  and 

[189] 


■s 


'A 


FARM  DAIRYING 


\h 


takes  longer  to  drop.  The  speed  should  be 
slackened  at  this  point. 

After  the  butter  breaks,  keep  up  the  speed  and 
watch  the  sight  glass,  to  see  how  the  butter  is 
gathering.  If  the  gathering  process  is  coming  on 
quickly,  add  a  couple  of  quarts  of  water  several 
degrees  lower  than  the  cream.  We  often  have 
the  water  very  cold,  if  the  churning  has  been  too 
quick.  This  water  retards  the  gathering,  lessens 
the  likelihood  of  over-churning,  and  gives  a  more 
exhaustive  churning. 

If  conditions  are  normal  the  water  may  be  ad- 
ded just  before  the  churning  is  completed,  revolv- 
ing the  churn  rather  rapidly  after  it  has  been 
added.  The  water  thins  the  buttermilk.  This 
gives  the  butter  a  better  chance  to  float  and  the 
buttermilk  runs  off  more  freely. 


WHEN  TO  DRAW  THE  BUTTERMILK 

When  the  butter  is  the  size  of  wheat  grains  it 
is  sufficiently  gathered.  Look  frequently  at  the 
inside  of  the  churn  lid.  When  no  tiny  specks  of 
butter,  and  only  a  few  large  ones,  are  seen  on  it, 
the  churning  is  usually  finished.  Other  signs  are: 
the  butter  standing  out  well  on  top  of  the  butter- 
milk with  foam  bubbles  over  it,  and  when  no 
particles   of  butter  come   with   the  first   drawn 

f  190] 


FARM  DAIRYING 

buttermilk.  These  are  noticed  if  the  buttermilk 
is  allowed  to  run  through  the  strainer  dipper 
placed  over  the  pail  for  catching  the  buttermilk. 
Any  butter  which  may  escape  with  the  last-drawn 
buttermilk,  is  caught  in  the  dipper  and  returned  to 
the  churn. 

Miike  .1  drain  through  the  butter  to  the  bung 
hole,  and  rinse  the  butter  with  a  little  of  the  wash 
water.  This  makes  the  washing  more  effective, 
as  it  carries  off  a  great  deal  of  the  buttermilk.  An 
exhaustive  churning  should  not  leave  over  .2  per 
cent  fat  in  the  buttermilk. 

There  are  many  good  reasons  for  having  the 
butter  in  granular  form,  rather  than  in  large  lumps, 
when  finished  churning. 

1.  There  is  no  extra  loss  of  fat. 

2.  The  buttermilk  can  drain  away  better,  and 
may  be  more  thoroughly  washed  out,  as  so  much 
of  it  is  not  encased  in  the  butter. 

3.  All  portions  of  the  butter  are  equally  chilled 
with  the  wash  water. 

4.  The  salt  may  be  more  evenly  distributed. 

WASHING  THE  BUTTER 

Temper  the  wash  water  in  winter,  having  it 
from  50°  to  56°,  according  to  the  condition  of 
the  butter  and  the  temperature  of  the  room.     In 

r  I-'  ■! 


1?^-^;-, 
^^^ 


ri 


m 


I  ARxM  DAIRYING 

hot  weather  the  w^^h  water  may  be  as  cold  as 
possible. 

The  water  must  be  pure,  or  it  will  spoil  the 
butter. 

Use  as  much  water  as  there  was  cream,  and 
strain  it  into  the  churn  through  two  thicknesses  of 
cheesecloth.  Immediately  revolve  the  churn  rap- 
idly about  a  dozen  times,  then  draw  off  the  water, 
letting  it  run  through  the  strainer  dipper  to  arrest 
particles  of  butter.  The  more  butter  is  washed 
the  more  it  is  robbed  of  its  flavor.  Good  butter 
should  be  washed  but  once.  If  the  butter  has  an 
objectionable  flavor,  or  has  come  soft,  or  is  to  be 
packed  for  winter  use,  it  should  then  get  two 
washings. 

Should  the  only  water  available  not  be  cold,  a 
cup  or  two  of  salt  added  to  it  slightly  lowers  the 
temperature,  and  helps  to  draw  the  buttermilk 
from  the  butter. 


SALTING  THE  BUTTER 

Salt  in  butter  Is  a  personal  taste  and  the  amount 
to  use  should  bt  determined  by  the  consumer, 
rather  than  by  the  producer.  Give  the  customer 
what  he  desires,  only  try  to  guide  his  taste  toward 
light  rather  than  heavy  salting.  It  is  a  positive 
shame  to  hide  completely  the  delightful,  delicate 

[  i92  ] 


I  i 


FARM  DAIRYING 

flavor  of  fine  butter  by  an  excess  of  salt.  Use 
nothing  but  the  best  dairy  salt;  buy  it  in  quantities 
and  keep  it  in  a  clean,  dry  place.  Salt  absorbs 
odors  and  can  become  unfit  for  use.  Very  cold 
salt  is  apt  to  remain  undissolved  in  the  butter  and 
may  also  cause  uneven  color. 

If  the  butter  is  for  immediate  use  and  is  salted 
on  the  worker,  three-quarters  of  an  ounce  per 
pound  of  butter  is  usually  sufficient.  If  you  salt  it 
in  the  churn,  use  an  ounce,  as  not  so  much  is  in- 
corporated into  the  butter.  For  the  high-class 
trade  this  would  be  too  heavy  salting.  This  trade 
calls  for  three  things,  light  color,  delicate  flavor, 
little  salt. 

I  strongly  recommend  salting  in  the  churn.  By 
so  doing  butter  free  from  streaks  can  be  had  with 
the  least  possible  amount  of  working.  The  only 
difficulty  is  in  gauging  the  amount  of  butter  in 
the  churn.  WHere  the  supply  of  cream  is  from  the 
same  source  the  weight  of  butter  may  be  estimated 
from  the  previous  churning.  If  the  weight  of  the 
cream  and  its  percentage  of  fat  are  known,  mul- 
tiply these  two  together  and  divide  by  84.  This 
will  give  the  pounds  of  butter.  Do  not  guess  at 
the  amount  of  salt.  Weigh  or  measure  it.  A 
rounding  tablespoonful  equals  an  ounce. 

The  butter  should  be  in  fine  granular  form,  and 

[193] 


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^^^^^sm^^^mfm^mwrn^m- 


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FARM  DAIRYING 

salted  immediately  after  the  removal  of  the  wash 
water.  Often  the  butter  is  mottled  and  the  salt 
undissolved  on  account  of  the  butter  being  too  dry 
from  allowing  it  to  drain  too  long  before  salting. 
Have  the  butter  evenly  spread  over  the  bottom  of 
tlie  churn.    Sift  on  part  of  the  salt.    Tilt  the  churn 


I4'-'- 


VOODEX  FORK  FOR  MI.XING  IN 
SALT  AXD  REMOVING  BLTTER 
FROM   CHURN 

forward  to  cause  the  butter  to  lap  over;  sift  on 
more  salt,  then  tilt  the  churn  backward  and  put 
on  the  remainder  of  the  salt.  For  a  large  churn 
a  strong,  large  wooden  fork  is  convenient  to  mix 
tie  salt  in  and  also  to  take  the  butter  from  the 
churn. 

After  salting,  put  on  the  lid  and  very  slowly  re- 
volve the  churn,  until  the  butter  forms  in  several 
lumps.  If  too  firm,  it  will  be  slow  at  gathering, 
and  the  lumps  will  be  small.  If  too  soft  it  will 
quickly  gather  into  one  large  lump.  The  butter 
may  now  be  taken  out  and  immediately  worked, 

[  194] 


f    I 


i^*^sjm' 


FARM  DAIRYING 

but  it  is  much  better  for  it  to  stand  for  an  hour  or 
two  in  the  covered  churn,  to  allow  the  salt  time  to 
dissolve,  then  give  it  one  good  working.  Do  not 
allow  it  to  become  too  hard  or  too  soft  during  the 
waiting  Interval. 

If  salting  on  the  worker,  take  the  butter  from 
the  churn,  weigh  it,  and  allow  three-quarters  of  an 
ounce  of  salt  per  pound  of  butter.  Spread  the 
butter  evenly  over  the  wide  end  of  the  worker; 
sift  the  salt  on  evenly;  fold  the  butter  over  the 
salt  and  begin  working. 

WORKING  THE  BUTTER 

For  the  farm  dairy  there  is  nothing  nicer  than 
the  V-shaped  lever  butter-worker.  It  is  not  ex- 
pensive and  is  a  great  saver  of  time  and  strength, 
besides  preserving  the  grain  of  the  butter.  A 
person  handy  with  tools  can  make  a  better  butter- 
worker  than  is  turned  out  from  a  factory. 

Begin  working  the  butter  in  the  centre  of  the 
worker  and  then  work  from  side  to  side,  slightly 
turning  the  pole  over  by  a  wrist  movement.  Work 
by  pressure  only,  avoiding  a  sliding  motion,  as  this 
makes  a  greasy,  salvy  butter.  When  the  butter  Is 
levelled  over  the  worker,  with  the  spade  toss  a 
little  of  it  back  from  the  left  side  to  get  the  pole 
down  on  the  board.     Revolve  the  pole  from  the 

[J95J 


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FARM  DAIRYING 

butter,  and  it  causes  the  butter  to  fold  over  and 
form  a  large  roll.  Press  the  pole  well  into  the 
butter  at  the  right-hand  ledge  and  with  a  quick 


BUTTER-WORKER 


movement  make  the  pole  bring  the  butter  from 
the  side.  Shift  the  roll  of  butter  lengthwise  across 
the  worker  and  begin  again  in  the  centre.  From 
seven  to  ten  times  working  in  this  manner  is  suf- 

[196] 


K'-^ 


^^^Si^^^ 


fiMi 


1 


FARM  DAIRYING 

ficient.  The  butter  receives  but  one  working. 
When  using  the  butter  bowl  and  ladle,  do 
not  rub  the  butter,  but  rather  press  the  ladle 
down  into  it.  For  a  small  amount  of  butter  a  clean 
bake-board  and  rolling  pin  may  be  used  to  work 
the  butter,  until  something  better  is  procured,  but 
do  not  roll  the  butter,  only  press  it. 

Butter  should  be  worked  just  enough  to  expel 
the  excessive  moisture  and  thoroughly  distribute 
the  salt.  Any  portion  not  reached  by  salt  will  be 
light  in  color.  Usually  the  butter  is  worked  suf- 
ficiently when  a  piece  being  cut  and  pressed  be- 


BUTTER  SPADE 


tween  the  spade  and  the  worker,  the  heads  or 
drops  of  moisture  come  out  very  fine,  not  in  large 
drops  or  running  away  from  the  butter  in  streams. 
Better  too  much  working  than  not  enough. 

If  the  butter  is  very  soft  or  very  hard,  work  it 
but  slightly.  Allow  it  to  stand,  and  when  at  the 
proper  firmness  give  it  a  second  working.  Butter 
worked  when  very  soft  is  apt  to  be  streaky  in 
color.  Butter  worked  when  very  cold  may  de- 
velop mottles. 

r  197 1 


i:?Mii 


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I.  'I 


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FARM  DAIRYING 

PRINTING  AND  WRAPPING  THE  BUTTER 

The  brick-shaped  pound-printer  is  the  most  pop- 
ular form  In  which  to  market  local  butter.  Make 
the  surface  of  the  butter  level  and  press  the  printer 


POUND    BUTTER    PRINTER 


down  into  the  butter  until  the  mould  is  well  filled. 
Cut  with  a  butter  spade  the  surplus  butter  from 
the  bottom.  In  taking  the  butter  from  the  printer, 
place  the  thumbs  on  top  of  the  handle  and  the 
fingers  under  the  ledge  at  the  ends,  and  pull  up, 
but  do  not  press  down  hard.  Pressing  down 
bulges  the  print  of  butter  at  the  sides. 

Wrap  the  print  neatly  in  good  parchment  paper 
which  has  been  previously  wet  in  clear,  cold  water. 
Good  paper  should  be  clear  in  color,  fairly  heavy, 

f  198] 


5 

'- 


\ 


>; 


1% 


y 
i 


FARM  DAIRYING 

and  tougher  when  wet  than  dry.  It  is  the  right 
thing  to  have  printed  on  the  paper  the  name  of 
the  farm,  or  the  maker;  but  it  must  be  done  with 
the  proper  ink,  or  it  stains  the  butter.  This  trade 
mark  is  often  the  means  of  securing  a  choice  trade. 
A  little  printer's  ink  used  in  the  right  place  brings 
in  good  interest.  Have  on  hand  some  plain  paper, 
in  case  a  churning  is  below  standard.  Sell  it  for 
what  it  is  worth,  but  risk  not  your  reputation  by 
putting  inferior  butter  up  in  your  printed  wrap- 
pers. 

Be  sure  the  print  of  butter  weighs  at  least  six- 
teen and  a  quarter  ounces,  when  freshly  wrapped 
in  the  wet  paper.  At  each  churning  it  is  well  to 
weigh  a  print.  A  slight  allowance  must  always 
be  made  for  evaporation. 

Keep  the  butter  in  a  place  where  the  atmos- 
phere is  cool,  clean,  and  not  too  dry.  If  the  place 
is  dry,  the  moisture  rapidly  evaporates,  lessening 
the  weight  and  bringing  the  salt  to  the  surface, 
where  it  crystallizes  and  gives  the  butter  a  poor 
appearance. 


MARKETING 


Get  the  butter,  after  it  has  firmed,  as  soon  as 
possible  to  the  consumer.  Butter  quickly  loses 
its  delicate,  fine  flavor.     It  always  pays  to  cater 

[  199] 


m 


I 


I       : 


FARM  DAIRYING 

to  the  best  trade.  Such  people  are  willing  to  give 
more  for  butter  of  extra  quality,  and  when  they 
become  used  to  a  certain  choice  fit'  or  they  will 
take  no  other  brand      It  is  well  to  note  that  the 


BOX   FOR   SHIPPING    PRINT    BUTTER   IN    WARM    WEATHER, 
FITTED  WITH  ICE  CHAMBER  AND  BUTTER  TRAYS 

memory  of  quality  lasts  long  after  the  price  is  for- 
gotten. Endeavor  to  fill  your  orders,  even  at 
great  inconvenience  to  yourself. 

[  200  ] 


FARM  DAIRYING 

In  summer  many  town  customers  prefer  getting 
their  butter  in  five-pound  stone  jars  or  crocks,  as 
they  are  handy  to  keep  in  a  refrigerator,  and  the 
butter  stands  transportation  from  the  farm  to  the 
customer  better  than  when  in  prints,  especially  if 
it  has  to  be  taken  a  long  distance  in  the  heat. 

BRINE    FOR   KEEPING   BUTTER 

If  one  has  on  hand  quite  an  amount  of  butter 
in  rolls  or  prints  for  home  use,  it  will  keep  much 
better  if  put  in  a  strong  brine.  Use  a  cup  of  salt 
to  two  quarts  of  boiling  water.  When  the  brine 
is  cold  put  the  butter  in  it  in  a  crock,  and  put  a 
plate  on  top  to  weight  the  butter  down. 

AVERAGE  COMPOSITION  OF  BUTTER 

Fat  .  84  per  cent 

Ct(      «i 
asein       .         .  i 

Salt  .         .  3     "      " 

Water        .         .  12     "      " 


Total 


100 


[201] 


Ililil 


(".! 


.     ! 


'!. 


CHAPTER  XXXIV 

DIFFICULTIES  IN  CHURNING  — 
CAUSES  AND  REMEDIES 

"  Few  things  arc  impossible  to  diligence  and  skill." 

A  LMOST  all  the  difficulties  met  with  in  the 
•^  *^  dairy  can  be  avoided  by  wisdom  and  care; 
but  as  they  do  come,  it  is  expedient  to  know  how 
to  meet  them.  The  causes  of  cream  not  churning 
within  a  reasonable  time  are  various: 

1.  Too  much  cream  in  the  churn.  If  it  swells 
and  nearly  fills  the  churn,  concussion  practically 
ceases.  Remedy:  Take  out  half  the  cream  and 
make  two  churnings.  It  will  save  time,  butter, 
and  patience.  A  person  is  almost  a  saint  who 
can  be  good-natured  at  the  end  of  three  hours' 
hard  churning.    Never  fill  the  churn  over  half  full. 

2.  Cream  too  poor  in  fat.  Where  there  is  a 
large  amount  of  skim-milk  in  the  cream,  the  fat 
globules  do  not  have  the  same  concussion  or  chance 
of  coming  in  contact  and  massing  together.  Such 
cream  requires  a  high  churning  temperature  to 
soften  the  globules,  so  that  with  the  lessened  force 
and  contact  they  may  adhere  to  each  other.  Rem- 
edy: If  the  temperature  has  been  low  at  starting, 

\  202  ] 


!i-^ 


=^<^i  t=  •.S?A-TS'?il^iS»tEi  !c  ! 


FARM  DAIRYING 

and  if  after  churning  over  half  an  hour  there  is 
no  sign  of  butter,  pour  the  greater  portion  of  the 
cream  out  into  a  can  or  pail,  and  set  it  in  a  vessel 
of  warm  water,  stir  constantly  and  raise  the  tem- 
perature of  the  cream  eight  or  ten  degrees  and 
return  it  to  the  churn.  This  takes  but  a  few  min- 
utes. Never  add  hot  water  directly  to  the  cream. 
It  melts  the  fat,  curdles  the  casein,  and  produces 
a  pale-colored,  weak-bodied  butter  with  white 
specks  of  curd  through  it. 

If  this  poor  cream  comes  from  pans  or  deep 
cans,  allow  the  milk  to  stand  longer  before  skim- 
ming and  remove  the  cream  uiore  carefully.  If 
from  a  separator,  adjust  the  screw  to  take  a  richer 
cream,  and  be  careful  no  water  or  skim-milk  runs 
into  the  cream  can.  Remember  that  cream  poor 
in  fat  always  means  a  serious  loss  of  butter  in  the 
buttermilk. 

3.  Sometimes  the  butter  breaks,  but  will  not 
gather.  It  remains  like  fine  hay  seed  or  rounds 
up  like  small  shot.  This  is  due  to  one  or  more  of 
four  causes:  cream  poor  in  fat;  cream  cold;  cows 
getting  nothing  but  dry  food;  cows  milking  a 
long  time. 

The  fat  globules  in  strippers'  milk  are  small 
and  of  a  hard  tallowy  nature,  making  a  high  churn- 
ing temperature  necessary.     Sometimes  there  is 

[  203  ] 


-''-i-  :^'~ 


l!6 


*i 


FARM  DAIRYING 

present  in  such  milk,  a  viscous  substance  which 
prevents  the  massing  of  the  globules.  I  have 
known  many  people  to  lose  churning  after  churn- 
ing from  this  cause.  To  scald  such  cream  while 
it  is  sweet  (heat  it  to  185°),  and  then  cool,  is  a 
wonderful  help  in  churning  it. 

A  fresh  cow  coming  into  the  herd  has  a  marked 
effect  in  improving  the  churnability  of  the  rest  of 
the  cream. 

The  dry  condensed  feed  of  winter  produces  but- 
ter fat  which  has  a  melting  point  several  degrees 
higher  than  the  fat  produced  from  the  succulent 
green  food  of  summer.    This  accounts  for  the  nec- 
essarily higher  churning  temperature  in  winter.    A 
judicious  selection  of  foods  materially  helps  the 
churning.    Cotton-seed  cake,  hay,  and  straw,  tend 
to  harden  butter.    Linseed  cake,  silage,  and  root 
have  the  opposite  effect,  and  make  churning  easier. 
Remedy:  If  there  is  no  sign  of  the  butter  gather- 
ing after  breaking,  when  you  have  churned  for 
five  minutes  slowly,  or  when,  on  looking  at  the 
lid,  the  granules  appear  to  be  rounding  up,  to 
churn  longer,  without  doing  something,  is  useless. 
Add  two  or  three  quarts  of  water  several  degrees 
warmer  than  the  cream.     The  water  dilutes  the 
buttermilk  and  causes  a  better  separation  of  the 
butter.    Revolve  the  churn  a  few  times,  let  stand 

[204] 


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FARM  DAIRYING 


a  little  while,  then  draw  off  about  half  of  the  but- 
termilk, straining  it  through  a  fine  sieve  or  strainer 
to  catch  any  particles  of  butier.  The  liquid  thus 
reduced,  and  the  churning  continued,  the  butter 
should  soon  gather  into  the  required-sized  gran- 
ules. In  cases  of  very  poor  cream,  it  may  be 
necessary  to  reduce  the  buttermilk  further. 

4.  Churning  in  a  cold  room  will  lower  the  tem- 
perature sufficiently  to  retard  the  coming  of  the 
butter.  Remedy:  Warm  the  cream  as  before  de- 
scribed. Start  with  the  cream  warmer  than  usual 
under  such  conditions. 

5.  Very  rich  cream  will  thicken,  or  **go  to 
sleep  "  in  the  churn,  and  concussion  ceases,  or 
nearly  so.  Remedy :  All  that  is  necessary  is  to  add 
water  or  skim-milk  at  churning  temperature  or  a 
little  lower  to  thin  the  cream,  so  that  it  can  again 
f'U  in  the  churn. 

6.  The  very  slow  revolving  of  the  churn  causes 
unnecessary  delay  in  having  the  butter  come. 
Remedy:  Churn  as  fast  as  you  can,  so  long  as  you 
allow  time  for  the  cream  to  drop.  The  greater 
the  speed,  the  greater  the  force  exerted  on  the  fat 
globules. 

7.  Occasionally  cream  foams  badly,  almost 
filling  the  churn.  Such  cream  is  usually  poor,  cold, 
and  has  present  a  gas-producing  ferment.     Rem- 

[205I 


■li  III  '    I  III 'I  MiiPli  Wil>ll|i    Will 


'^^I^P'^ttS^««>S9§K«&ViiK:»l'^'~!t 


'(; 


ijlii 


ii  ' 


'»'jj 


)  \ 


FARiM  DAIRYLNG 

edy:  Sometimes  a  handful  or  two  of  salt  and  a 
little  water  at  70'  or  80°,  settles  the  foam.  If 
this  does  not  do,  remove  part  of  the  cream  and 
raise  the  temperature  about  ten  degrees.  In  very 
stubborn  cases,  as  a  last  resort  I  have  added  al- 
most as  much  water  at  about  70°  as  I  had  cream, 
revolved  the  churn  a  few  times,  let  stand  several 
minutes,  then  drew  off  most  of  the  liquid  and  after 
churning  a  short  time  have  succeeded  in  getting 
butter.  I  have  known  cream  to  ri  over  the  cream 
crock  like  yeast.  A  yeast  germ  or  some  other  gas- 
producing  organism  was  at  work.  In  such  a  case, 
pasteurize  the  sweet  cream,  and  thoroughly  dis- 
infect everything  which  comes  in  contact  with  the 
milk  or  cream 

8.  In  rare  cases  in  summer  I  have  had  churn- 
ings  where  the  butter  would  not  come,  and  on  ex- 
amining the  lid  of  the  churn,  I  could  see  minute, 
shiny  specks  of  oil,  as  if  the  butter  fat  were  in  a 
liquid  form.  Remedy:  Adding  several  quarts  of 
ice-cold  water  has  brought  the  butter  in  nice  granu- 
lar form.  This  difficulty  is  more  likely  to  occur 
when  the  cows  are  on  very  soft,  watery  pasture. 
Rank  green  clover  often  makes  difficult  churnings 
for  the  same  reason  —  lack  of  '*body"  in  the 
milk-fat. 

9.  When  the  butter  color  has  been  forgottCN, 

[206] 


-jHr-'i*.-; 


FARM  DAIRYING 

I  have  heard  *'  Oh,  myl  I  did  n't  put  in  the  butter 
color."  The  mistake  can  be  rectified,  but  it 
means  more  work.  Weigh  the  salt  required  for 
the  butter,  and  drop  over  it  the  same  amount  of 
color  as  should  have  been  added  to  the  cream. 
With  a  thin-bladed  knife  thoroughly  mix  the 
color  into  the  salt  and  sift  it  over  the  butter.  Pro- 
ceed with  the  working  as  usual.  The  butter  will 
seem  in  a  hopeless  condition.  Allow  it  to  stand 
for  a  while,  then  carefully  work  it  until  all  the 
streaks  of  color  disappear.  I  have  added  the 
butter  color  in  this  way  and  the  butter  scored  full 
for  color. 


[207] 


I 


Pi!i 


i  ( 


K 


Ih 


CHAPTER  XXXV 
DEFECTS  IN  BUTTER 

LIGHT  streaks  or  waves  are  due  to  the  pres- 
ence of  buttermilk  and  an  uneven  distribution 
of  the  salt.  Salt  brightens  the  color,  and  where 
it  does  not  reach,  the  butter  is  paler.  This  defect 
often  results  when  the  butter  is  soft  and  the  work- 
ing stopped  before  the  salt  is  well  distributed.  It 
is  better  to  overwork  the  butter  than  have  the 
color  uneven. 

Mottles  are  usually  caused  by  washing  the  but- 
ter with  too  cold  water  and  chilling  the  outside 
surface  of  the  granules,  or  working  it  when  very 
firm.  There  are  portions  of  the  butter  in  such 
cases  that  are  not  reached  by  the  salt,  and  this 
causes  the  mottled  appearance. 

Undissolved  salt  results  from  not  enough  mois- 
ture in  the  butter  to  dissolve  it,  or  using  very  coarse 
salt,  or  having  it  very  cold,  and  the  butter  firm. 

Greasy,  poor  texture  comes  from  churning  at 
a  high  temperature,  washing  with  too  warm  water, 
over-working,  or  working  with  a  sliding  motion. 

White  specks  are  particles  of  hardened  curd, 
caused  by  having  the  cream  too  warm,  too  sour, 
or  not  frequently  and  thoroughly  stirred  while 

[208] 


m 


i  1 


a^s^^s^^K^^'f^^-^aQ.iiXi . 


.A£1 


FARM  DAIRYING 

ripening.  Scrapings  of  dried  cream,  or  the  crust 
on  unstirred  cream,  due  to  evaporation,  may  cause 
white  flakes  in  the  butter. 

Leaky,  water-logged  butter  is  over-charged 
with  moisture  from  high  temperature  in  churning 
and  washing,  gathering  the  butter  into  lumps  in 
the  wash  water,  and  giving  it  but  the  minimum 
amount  of  working.  The  maximum  amount  of 
water  allowed  by  law  is  1 6  per  cent.  Butter  usually 
has  from  12  to  15  percent. 

Off  flavors  in  butter  may  be  traced  to  decayed 
or  muddy  food,  —  weeds,  turnips,  etc.,  over-ripe 
cream,  impure  water,  absorption  of  odors  from 
the  atmosphere  in  the  stable  or  cellar  or  kitchen, 
contamination  by  dirt,  sick  cows,  cows  long  in 
milk,  or  keeping  butter  at  too  high  a  temperature 
or  in  unsanitary  surroundings. 


•» 


I'M 


[209] 


[. 


I 


s^s^s^Kmn 


;  '1 
I 

i 


,t  '■ 


I      < 


ri 


CHAPTER  XXXVI 
PACKING  BUTTER 

NOT  much  butter,  at  the  present  time,  is  put 
down  for  winter  use.  When  the  price  gets 
low  in  summer  and  the  milk  supply  in  winter  is 
scarce,  it  is  using  foresight  to  pack  a  crock  or  two 
of  butter.  June  and  September  are  the  best 
months  for  making  butter  for  winter  use.  I  prefer 
September,  when  the  cows  are  on  the  aftermath 
and  the  extreme  heat  is  past. 

Extra  care  should  be  taken  in  handling  the  milk 
and  ripening  the  cream,  so  as  to  have  a  good  clean 
flavor  to  begin  with.  Pasteurizing  the  cream  adds 
to  the  keeping  qualities  of  the  butter.  Wash  the 
butter  twice  and  salt  one  ounce  to  the  pound  if 
salting  on  the  worker;  or  one  and  a  quarter  ounces 
in  the  churn. 

It  is  better  to  either  give  it  two  workings,  or  al- 
low it  to  stand  in  the  churn,  after  salting,  for 
two  hours,  and  then  give  it  a  good  working. 

Pack  a  clean,  well-glazed  crock,  which  has  been 
scalded  two  or  three  times  with  boiling  salt  water. 
If  a  new  or  old  wooden  firkin  be  used,  be  sure  to 
treat  it  in  the  same  manner.  A  firkin  should  not 
leak.    Put  the  butter  in  in  small  pieces,  pounding 

[210] 


k 


FARM  DAIRYING 

from  the  centre  toward  the  outside  so  as  to  have 
no  holes  or  air  spaces.  A  wooden  potato-masher 
answers  as  a  pounder.  Fill  to  within  half  an 
inch  of  the  top.  Level  off  neatly.  Cover  with 
parchment  paper  or  cotton,  then  a  layer  of  salt 
moistened  with  water  to  form  a  paste.  Put  on 
the  cover  and  tie  down  with  several  thicknesses 
of  clean  paper. 

Keep  in  a  cool,  clean  place,  where  the  tempera- 
ture does  not  vary.  The  great  secret  of  keeping 
butter  is  to  have  it  good  at  first  and  keep  it  cold. 
When  the  weather  gets  to  freezing  point,  take 
the  butter  from  the  cellar,  and  put  it  where  it  will 
freeze.    The  crock  will  not  crack. 

When  using  the  butter,  take  out  a  pound  or  two 
at  a  time,  leaving  the  crock  in  the  cold. 

PRESERV.ATIVES  IN  BUTTER 

The  commercial  and  the  more  common  kinds 
of  preservatives  for  butter,  have  been  extensively 
experimented  with  at  our  agricultural  colleges  and 
creameries,  and  the  conclusion  reached  is  that  pure 
powdered  common  borax  gives  as  good  results  as 
the  more  expensive  commercial  preservatives.  The 
quantity  to  use  should  not  be  more  than  from 
one-quarter  to  one-half  of  one  per  cent.  That 
would  be  from  one  to  two  ounces  of  borax  to 

[211] 


im 


^i 


Ml 


w 


FARM  DAIRYING 

twenty-five  pounds  of  butter.     Mix  it  thoroughly 
with  the  salt,  and  sift  the  salt  on  the  butter  a: 

usual. 

Borax  in  such  small  quantities  is  quite  harmless, 
and  adds  to  the  keeping  qualiti-^.  of  the  butter. 
However,  its  use  is  to  be  recommended  only  where 
butter  is  to  be  kept  for  several  months,  and  where 
the  temperature  is  not  under  control. 


ill 


1^    \ 


[2Hl 


>l 


I! 


CHAPTER  XXXVII 
BUTTER  FOR  EXHIBITION 

'T^HE  exhibitor,  if  possible,  should  see  person- 
ally  to  the  care  of  the  cows  and  the  food  they 
get.  Fresh  grass,  sweet  green  corn,  bran,  oats, 
and  a  little  cotton-seed  cake  would  make  a  good 
ration  to  secure  sweet-flavored,  good-textured 
butter. 

Pasteurize  at  i6o°  if  there  be  any  fear  of  off 
flavors. 

If  the  cream  is  ripened,  have  the  acid  In  it  mild, 
not  more  than  .5  per  cent  acid.  Churn  at  a  rather 
lower  temperature  than  usual  to  ensure  a  firm 
granule.  Avoid  high  coloring.  Salt  at  the  rate 
of  not  more  than  three-quarters  of  an  ounce  per 
pound,  weighing  the  butter  and  salting  on  the 
worker  to  ensure  c. ireful  work. 

Work  slightlv,  and  allow  it  to  stand  two  or 
three  hours  wh(  e  the  butter  will  neither  get  too 
hard  nor  too  soft,  then  give  it  another  working. 
This  should  give  an  even  color,  which  cannot  be 
guaranteed  with  one  working.  Judges  score  down 
heavily  for  streaks  or  mottles.  Save  out  a  print 
and  examine  it  yourself. 

Have  the  prints  without  hole  or  blemish.     Let 

I  213] 


I 


'»f' 


\4\ 


1/ 


\l   i 


Wl 

i 


FARiM  DAIRYING 

them  stand  to  firm  for  a  while,  before  wrapping 
neatly  in  the  wet  parchment  paper.  Place  them 
in  a  refrigerator,  or  in  a  box  surrounded  by  ice. 
and  let  them  get  chilled  through  and  through, 
and  see  that  they  reach  the  exhibition  in  the  same 
condition. 

These  little  points  observed  or  neglected  often 
win  or  lose  a  valuable  prize,  to  say  nothing  of  the 
honor.  Many  times  there  are  not  over  one  or 
two  points  difference  between  the  first  and  third 
prizes,  but  there  may  be  many  dollars'  difference 
in  the  awards. 

Butter  in  crocks  may  have  slightly  more  salt, 
but  not  necessarily  so.  Never  fill  the  crock  more 
than  within  half  an  inch  of  the  top.  Cover  with 
a  circle  of  cotton  or  parchment  paper,  and  omit 
the  layer  of  salt. 

Make  exhibition  butter  at  least  two  days  before 
it  is  to  be  judged.  This  gives  time  for  a  develop- 
ing of  flavor,  an  evening  of  color,  and  a  firming 
of  texture. 

After  doing  your  very  best  to  secure  first  place, 
graciously  abide  by  the  decision  of  the  judge,  if 
you  fail.  Judges  try  to  work  by  an  established 
standard,  putting  personal  taste  aside,  and  en- 
deavor to  do  their  work  conscientiously.  It  is 
no  easv  task-,  as  I  know  from  a  long  experience,  to 

[214] 


% 


»':^3l»3SSS^i£»£3^E3i»:Sa& 


FARM  DAIRYING 

place  score  cards  on  numberless  entries  of  butter, 
nearly  all  of  excellent  quality. 

QUALITIES  OF  GOOD  BUTTER:   HOW  IT  IS  JUDGED 

It  Is  well  to  know  what  a  judge  looks  for  in  a 

No.   I  butter,  and  work  up  to  his  requirements. 

Judges  now  almost  universally  use  a  score  card, 

and  the  marks  are  approximately  as  follows: 

Flavor  ...  50 

Texture  or  Grain    .  .  20 

Color      .  .         .         .  15 

Salt         ....  10 

Package  ...  5 


Total      .  .         .  .  100 

In  judging,  to  get  a  representative  sample  of  the 
butter,  a  trier  is  used,  which  when  inserted  into 
the  butter,  and  given  a  half  turn  round  and  then 


BUTTER   AND    CHEESE    TRYER 

withdrawn,  brings  with  it  a  plug  of  butter  half 
an  inch  thick  and  about  four  inches  long.  Still 
longer  triers  may  be  used  for  tubs  and  boxes. 
This  plug  reveals  defects  in  aroma,  flavor,  color, 

[215I 


^   |i    'I'll"    li  '     I  'il""l(|l   il I'wHH'lii'ifW  'Wllil"llil>lll¥ill'   'W"  Hi'   I  ilHllllllli      iPiilVW  irfl"  I'l*  Ifti  '■  I 


I 

n 


,h 


I 


FARM  DAIRYING 

moisture,  and  grain,  which  might  escape  the 
notice  of  the  judge  if  he  merely  cut  a  piece  from 
the  surface  of  the  butter  with  a  penknife. 

The  paramount  consideration,  both  of  the  judge 
and  the  purchaser  of  the  butter,  is  flavor.  Of  the 
five  qualities  considered,  one-half  of  the  lOO  points 
are  given  to  flavor.  Fine  workmanship  is  at  a 
discount  if  the  good  taste  be  lacking.  Butter  of 
delicate,  pure  creamy  aroma  and  flavor,  the  re- 
sult of  little  acid  in  well  cared  for,  good  cream,  is 
growing  in  favor  and  scoring  highest. 

The  grain,  body,  or  texture  of  butter  should  be 
waxy,  breaking  off  like  steel  —  firm,  yet  easily 
spread,  not  having  a  greasy,  oily  feel  and  taste, 
nor  melting  too  readily  on  the  tongue.  The  mois- 
ture should  be  free  from  buttermilk,  finely  dis- 
tributed,  and  not  excessive. 

The  color,  a  clear,  bright,  straw  yellow,  pale 
rather  than  high,  free  from  streaks  or  mottles  or 
specks.  Evenness,  more  than  shade,  of  color  is 
considered. 

Salt  moderate  and  all  dissolved. 

The  package  neat  and  pleasing  to  the  eye. 


l> 


iMi 


(2if,  1 


:sss^wdsiiairv^'rss^i^misii 


CHAPTER  XXXVIII 

THE  RETAIL  MILK  TRADE  — THE 

PRODUCERS'  AND  CONSUMERS' 

RESPONSIBILITIES 

rriHERE  is  no  more  remunerative  method  of  dis- 
"*•  posing  of  milk  and  cream  from  the  farm 
than  supplying  the  retail  trade.  At  the  present 
time  there  are  few  businesses  which,  if  viewed  in 
the  proper  light,  present  such  a  serious  aspect. 

Milk  is  almost  the  sole  food  of  the  infant  man 
the  first  year  or  two  of  his  life.  He  depends  en- 
tirely on  it  during  his  frailest  and  most  helpless 
period.  A  great  nur^ber  of  babies  have  to  de- 
pend solely  on  cows'  milk  for  their  nourishment. 
The  purity  of  the  milk  has  a  marked  influence  on 
the  health  of  the  child.  Milk  laden  with  bacteria 
is  always  more  or  less  unwholesome,  and  may  to 
infants  be  actually  and  actively  poisonous,  giving 
rise  to  vomiting,  diarrhoea,  and  gastro-intestinal 
disturbances.  I  would  not  unduly  alarm,  but  to 
read  statistics  of  the  mortality  of  infants,  and  to 
see  the  great  number  of  deaths  said  to  be  directly 
attributed  to  bad  milk,  makes  one  shudder  at  what 
is  going  on.  It  appears  like  murder  without  in- 
tent.   These  conditions  exist  most  in  large  cities 

[217I 


'ir^-vin-giiniirirfWrrTiiiiiHy  1  h  rf-nniiiiiiihii'i  m  i  iiiir"TTiniiT'-r"-trrti"i  r—if 


it 
i 


11 


I  ; 


i 


i 


FARM  DAIRYING 

where  the  milk  is  shipped  from  all  quarters  for 
great  distances. 

When  a  farmer  sends  off  a  can  of  milk,  he  has 
no  idea  into  what  homes  it  finds  its  way.  Some  is 
likely  to  go  to  feed  a  tiny  baby;  some,  the  very 
sick;  and  some,  the  enfeebled  aged;  all  with  weak 
digestion  and  low  vitality,  all  depending  on  the 
milk  to  strengthen  and  build  them  up. 

The  man  who  supplies  a  city  or  town  milk  trade 
should  think  of  these  things,  should  think  of  the 
lives  he  really  holds  in  his  keeping.  Dirty,  bad 
milk  causes  death;  clean,  good  milk  is  the  life  giv- 
ing fluid  which  brings  health  and  strength.  The 
cow  has  little  to  answer  for  personally  in  regard 
to  bad  milk 

There  are  but  two  things  necessary  to  keep  the 
milk  pure  and  sweet.  Keep  the  milk  clean,  then 
the  bacterial  content  will  be  low.  Quickly  cool  the 
milk  and  keep  it  cold  and  the  bacteria  which  are 
in  it  will  cease  to  develop.  Pasteurization  is  rec- 
ommended, but  where  the  other  two  requirements 
are  rigidly  enforced,  it  is  not  necessary;  besides, 
pasteurized  milk  does  not  agree  with  every  one. 

In  some  Provinces  and  States  there  is  legislation 
regarding  the  percentage  of  fat  and  total  solids 
in  mil'-.  Vastly  more  important  is  it  that  a  cer- 
tain standard  of  purity  be  enforced.    There  is  no 


vl' 


r" 


SlNI.IS    (»|-     Mll.klNC    STOOLS 


I  HI      RliSI       I  WINS 
lilR      nil      1)1  \K      llllll)KF\\     ^\kl       Mil  K     MKHII)     UK      ]■ 


FARM  DAIRYING 


more  vital  food  problem  than  that  of  the  milk 
supply.  Some  go  so  far  as  to  say  that  dairy  farms 
should  be  under  municipal  management  just  the 
same  as  the  water  system.  Every  detail  of  the 
milk  trade  would  then  be  under  special  inspection, 
which  should  result  in  supplying  purer  milk  and 
lowering  the  death  rate  among  infants. 

The  ideal  method  for  preparing  milk  for  retail 
is,  first,  to  have  the  milk  of  best  quality.  Take  it 
to  the  milk-room  separate  from  the  stable,  and 
immediately  cool  it  to  45°.  Then  bottle  in  steril- 
ized bottles  and  seal  the  tops  with  paraffined 
paper  cap";.  It  should  be  shipped  as  soon  as  pos- 
sible, either  packed  in  ice  or  in  refrigerator  cars. 
Milk  should  reach  the  consumer  not  later  than 
twenty-four  hours  after  it  is  drawn. 

When  we  see  oysters,  ice  cream,  etc.,  carried  in 
paper  pails,  the  paper  milk  bottle  may  come  into 
use  in  the  near  future.  It  certainly  would  do 
away  with  the  dread  of  badly  washed  glass 
bottles. 

As  bacteria  lurk  in  the  crevices  of  imperfectly 
cleaned  vessels,  all  pails  and  cans  in  which  milk  is 
placed  should  be  thoroughly  cleaned  and  scalded. 
It  Is  most  important  that  there  be  no  hidden  nooks 
and  corners  in  the  tinware.  Blind  seams  and 
crevices  are  breeding-places  for  the  worst  forms 

[219] 


!l; 


FARM  DAIRYING 

of  germ  life.  A  liberal  use  of  solder  renders  the 
inside  of  pails,  cans,  dippers,  and  strainers  per- 
fectly smooth  and  deanable. 

Not  until  we  get  the  consumers  roused  to  the 
importance  of  clean  milk,  will  conditions  greatly 
improve.  To  most  of  them  milk  is  milk,  and  that 
is  the  beginning  and  end  of  it.  They  should  be 
concerned  about  its  source.  Are  the  cows  healthy? 
Is  the  milking  done  in  a  cleanly  manner?  Is  there 
any  contagious  disease  among  the  attendants? 
These  are  questions  about  which  the  housewife 
should  concern  herself.  When  milk  is  guaranteed 
pure,  it  usually  commands  a  higher  price:  extra 
precaution  entails  extra  expense. 

The  milk  often  becomes  bad  after  it  is  received 
from  the  milkman,  because  it  is  not  properly  cared 
for  in  the  home.  Too  frequently  the  milk  is  put 
into  a  jug  or  pail  which  has  only  been  rinsed  since 
being  emptied  of  milk.  ^11  milk  vessels  must  be 
scalded.  Another  bad  practice  is  allowing  the 
milk  to  stand  on  the  kitchen  table  or  in  some  other 
warm  place.  The  milk  should  be  covered  and  kept 
in  a  cool,  clean  place.  It  is  a  good  plan  to  place 
a  square  of  clean,  wet  cotton  over  the  milk  pitcher. 
In  warm  weather,  when  souring  is  feared,  it  is  a 
wise  precaution  to  heat  it  to   185°  and  quickly 


\  ■ 


u 


I  ARM  DAIRYING 

cool  it.  Danger  from  disease  germs  also  is  averted 
by  doing  this. 

The  souring  of  milk  during  a  thunderstorm  is 
due,  not  to  the  thunder,  but  to  the  warm,  sultry 
weather  preceding  the  storm,  making  conditions 
favorable  to  the  rapid  growth  of  bacteria. 

Do  not  place  a  bowl  or  jug  on  the  door-step  for 
the  milkman  to  fill.  The  dust  falling  into  it  may 
be  sufficient  to  spoil  the  milk. 


f22l] 


it  i 

,1M 


;S 


ft  I 

•  i 


CHAPTER  XXXIX 

THE  RETAIL  CREAM  TRADE  — HOW  TO 
STANDARDIZE  MILK  AND  CREAM 

CREAM  for  retail  should  receive  the  same 
care  as  has  been  already  described  for  milk. 
Cream  is  generally  sold  by  the  quart  or  gallon,  and 
should  be  of  a  stipulated  per  cent  of  fat.  Com- 
mercial or  single  cream  usually  contains  from  20 
to  25  per  cent  fat.  Double  cream  40  per  cent. 
It  takes  three  and  one-third  pints  of  20  per  cent 
cream  to  make  a  pound  of  butter.  By  comparing 
the  price  obtained  for  cream  with  that  for  but- 
ter, one  can  ascertain  which  is  the  better  way  of 
disposing  of  the  cream.  Practically  speaking,  100 
pounds  of  4  per  cent  milk  will  make  20  pounds  (2 
gallons)  of  20  per  cent  cream. 

Prof.  R.  A.  Pearson's  simple  method  for  bring- 
ing cream  or  milk  of  any  percentage  of  fat  to  a 
desired  percentage  of  fat  may  be  useful: 

Draw  a  square  and  join  the  corners  with  two 
cross  lines.  Put  the  desired  per  cent  fat  in  the 
centre,  and  the  per  cent  already  in  the  cream  at 
the  upper  left-hand  corner,  and  the  per  cent  of  fat 
in  the  milk  or  cream  (or  it  may  be  skim-milk  with 
no  fat)  in  the  lower  comer.    Subtract  the  smaller 

[  222  ] 


S 


I'fc 


FARM  DAIRYING 

numbers  from  the  larger,  and  put  the  difference 
in  the  opposite  corners,  and  the  mixing  will  have 
to  be  in  that  proportion, 

Example:  What  proportion  of  4  per  cent  milk 
would  you  add  to  35  per  cent  cream  to  reduce 
it  to  a  2«}  per  cent  cream? 

3  5  '■^f  16  pounds  of  3  5  per  cent  cream 


added  to 


I  5  pounds  of  4  per  cent— «2o  per 
cent  mixture. 

riiereforc  the  two  are  mixed  in  the  proportion  of 
1 6  parts  cream  to  1 5  parts  milk ;  or  to  every  pound 
of  35  per  cent  cream  you  would  add  fifteen- 
sixteenths  of  a  pound  of  4  per  cent  milk.  This 
works  true  with  any  percentage. 

VISCOGEN,  SUCRATE  OF  LIME,  OR  CREAM 
THICKENER 

The  purpose  of  viscogen  is  to  restore  to  pas- 
teurized cream  its  normal  consistency.    The  pas- 

[223] 


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FARM  DAIRYING 

tcurizing  process  makes  rich  cream  very  thin  in 
appearance.  This  thinness  is  apt  to  deceive  the 
consumer  as  to  the  richness  of  the  cream,  and  its 
natural  thickness  may  be  restored  by  adding  a 
small  quantity  of  viscogen.  This  substance  is  per- 
fectly harmless,  and  docs  not  change  the  taste  of 
the  cream  if  too  much  be  not  added. 

Viscogen  may  be  made  as  follows:  Take  one 
pint  of  sugar  to  two  pints  of  water;  boil  into  a 
syrup.  Make  a  separate  mixture  of  one  pint  of 
clean  fresh  lime  and  three  pints  of  water.  Mix  the 
syrup  and  the  lime  solution  thoroughly  together 
by  shaking  well  in  a  bottle.  Give  an  occasional 
shake.  The  next  day  pour  off  the  clear  liquid  and 
store  in  clean  bottles.    Keep  well  corked. 

Use  one  ounce,  or  two  tablespoonfuls,  to  one 
gallon  of  cream. 

A  teaspoonful  of  viscogen  added  to  the  cream 
pitcher  improves  the  cream  for  strawberries,  etc. 


[224] 


^^S^^^J^vrf- 


CHAPTER  XL 
MILK  PRESERVATIVES 

T  T  is  a  crirae  to  add  to  the  milk  or  cream  any 
^  preservative.  There  are  few,  if  any,  that  arc 
not  injurious,  and  many  are  really  poisonous. 
Agents  will  sell  a  powder  or  solution  which,  if 
used  to  rinse  the  cans,  will  prevent  the  milk  from 
sourinj^.  Surely  such  an  argument  should  arouse 
suspicion.  These  so-called  remedies  have  been 
known  to  contain  enough  formaldehyde  (a  poison) 
to  be  dangerously  harmful. 

The  farmer  may  add  a  little  preservative  say- 
ing, "This  pinch  cannot  do  any  harm."  The 
wholesale  man,  not  knowing  what  has  already 
been  done,  adds  his  small  portion;  and  the  re- 
tail dealer,  who  runs  the  greatest  risk  of  the  milk 
souring,  puts  in  an  extra  dose.  No  one  is  able 
to  sum  up  the  sad  results. 

When  ordinary  milk  does  not  sour  under  usual 
conditions  within  a  reasonable  time,  there  is  some- 
thing wrong. 

More  attention  is  each  year  being  given  to  the 
retail  milk  trade.  Legislative  sanitary  inspection 
of  the  milk,  cows,  and  stables,  and  the  establish- 

[225] 


MICROCOPY    RESOLUTION    TEST    CHART 

ANSI  ond  ISO  TEST  CHART  No    2 


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11 


FARM  DAIRYING 

ing  of  pure-milk  depots  to  supply  milk  for  infants 
especially,  are  lessening  the  evils. 

Milk  produced  under  the  best  of  conditions, 
cooled  immediately,  and  bottled,  has  been  kept 
sweet  for  eighteen  days  in  the  heat  of  summer. 
The  milk  was  not  pasteurized.  Cleanliness  and 
prompt  cooling  were  the  only  preservatives.  We 
can  recommend  no  others. 


[226] 


-ii: 


CHAPTER  XLI 

MILK  DEFINITIONS 
QfTANDARD  Milk  is  milk  which  conforms  to 
certam  requirements  which  usually  specify  the 
minimum  per  cent  of  fat,  and  solids-not-fat,  and 
sometimes  the  maximum  number  of  bacteria  per 
cubic  centimetre  allowable  in  milk  offered  for  sale. 
The  amounts  required  or  permitted  differ  in  dif- 
ferent  countries. 

Sanitary  Milk,  Guaranteed  Milk,  are  terms  ap- 
plied  to  milk  produced  under  conditions  necessary 
to  secure  a  pure,  wholesome  product. 

Certified  Milk  is  milk  produced  under  ideal  con- 
ditions,—healthy  cows,  especially  adapted  sani- 
tary stables,  healthy  clean  milkers.  The  milk  is 
bottled,  scaled,  and  shipped  in  refrigerator  cars, 
and  certified  to  by  a  commission. 

Modified  Milk,  or  Humanized  Milk,  is  milk 
containing  definite  proportions  of  fat,  sugar,  casein, 
etc.,  put  up  usually  according  to  the  prescription 
of  a  physician,  who  indicates  how  much  of  these 
different  constitue.its  is  required. 

Clarified  Milk  is  milk  which  has  been  run 
through  a  separator  to  remove  some  of  the  im- 

[22T] 


M 


y-v:it'^iM^^MB^&'^M::T: 


'H' 


FARM  DAIRYING 

purities.     The   skim-milk  and  cream  are   after- 
wards  mixed. 

Pasteurized  Milk  or  Cream  is  milk  or  cream 
which  has  been  heated  below  the  boiling  point, 
but  sufficiently  to  kill  most  of  the  active  organisms 
present,  and  immediately  cooled  to  50^^  or  below. 
Pasteurizing  temperatures  range  from  140°  to 
185°. 

Sterilized  Milk  Is  milk  that  has  been  heated  to 
the  temperature  of  boiling  water  (>I2°)  or  higher 
for  a  length  of  time  sufficient  to  kill  all  organisms 
present. 

Condensed  or  Evaporated  Milk  is  milk  from 
which  a  considerable  portion  of  water  has  been 
evaporated.  The  sweetened  brands  contain  a 
high  percentage  of  cane  sugar. 

Peptonized  Milk  is  milk  to  which  some  pepsin 
has  been  added  in  order  to  make  the  milk  more 
easily  digested. 

Electrified  Milk   is   treated   by   a   current   of 

electricity  for  the  purpose  of  destroying  bacteria. 

Malted  Milk  is  milk  that  has  been  pasteurized 

to  destroy  the  bacteria,  then  partly  condensed,  and 

a  small  quantity  of  malt  added. 

Milk  Powder  is  obtained  by  evaporating  the 
moisture  from  whole  milk,  partly  skimmed  milk, 
or  skim-milk.    The  powder  Is  used  by  confectlon- 

[228] 


FARM  DAIRYING 

ers,  certain  manufacturers,  surveying  parties,  and 
in  such  countries  as  the  basin  of  the  Yukon. 

Koumiss  is  the  product  made  by  the  alcoholic 
fermentation  of  milk  caused  by  adding  veast  and 
sugar  to  it. 


[229] 


I! 


H 


CHAPTER  XLII 
FARM  CHEESE-MAKING 

jyjOST  country  people  are  English  enough  to 
like  home-grown  and  home-made  food  prod- 
ucts. This  ,s  mainly  why  the  making  of  small 
farm  cheeses  appeals  to  them.  If  made  at  the 
time  of  the  year  when  milk  is  cheapest,  one  can 
produce  an  extra  nice  quality  of  cheese  at  a  very 
reasonable  cost.  ^ 

Cheese  does  not  hold  its  proper  place  in  our 

tT"^'  .  :^"f^  ^'  "^''^  ^''^'^y  "^^d  on  our 
tables  and  should  often  take  the  place  of  meat  at 

a  meal.  A  well-made,  well-cured  cheese  is  highly 
nutritious,  not  hard  to  digest,  and  if  made  in  the 
home,  would  be  more  freely  used. 

The  process  of  manufacturing  cheese  on  the 
farm  should  be  as  simple  as  possible;  and  the 
time  from  starting  until  the  cheese  is  put  to  press 
should  be  between  four  and  five  hours.  The  milk 
must  be  sweet  and  pure,  and  especially  of  good 
flavor.    If  the  fresh  morning's  milk  be  mixed  with 

r  2'?n  1 


^  **j  ■  ji  i^^^mf^m^^9 


B 


FARM  DAIRYING 

the  previous  day's  milk  properly  cared  for,  it  is 
usually  in  about  the  right  condition  for  malting 
cheese  in  regard  to  the  acidity. 

In  factory  work  much  stress  is  laid  on  having 
the  milk  at  a  proper  ripeness  before  setting  it,  and 
either  the  acidimeter  or  the  rennet  test  is  used  to 
determine  the  amount  of  acid  present  in  the  milk. 
With  the  acidimeter  it  should  show  from  .18  to 
.19  per  cent  of  acid;  by  the  rennet  test,  20  to  24 
seconds,  when  in  condition  for  setting. 

THE  VAT 
A  large  lin,  or  churn,  or  new  tub;  in  fact,  any 
clean  vessel  which  will  hold  milk  and  not  injure 
it,  will  answer  as  a  cheese  vat. 

TEMPERATURE   OF   MILK 

Heat  the  milk  to  86°  by  se  ting  it  on  the  stove 
and  stirring,  or  by  placing  a  clean  can  of  hot  water 
m  it.  Be  prepared  to  go  on  with  the  work,  or  the 
milk  kept  at  this  temperature  may  develop  too 
much  acid. 

THE  COLORING 

If  the  cheese  is  to  be  colored,  use  a  small  tea- 
spoonful  of  cheese  color  to  100  pounds  of 
milk  (10  gallons).  Add  the  color  to  a  pint  of 
the  milk,  and  stir  well  into  the  milk  in  the  vat. 

[231] 


FARM  DAIRYING 

RENNETING 
For  every  25  pounds  of  milk  use  one  teaspoon- 
ful  of  rennet.  Try  to  get  the  rennet  at  a  cheese 
factory;  junket  or  rennet  tablets,  such  as  druggists 
sell,  are  often  not  satisfactory.  Dilute  the  rennet 
m  a  pint  of  cold  water  and  pour  it  in  a  stream  up 
and  down  the  milk,  stirring  well  all  the  time  and 
contmue  stirring  two  or  three  minutes.  Cover 
the  vat  to  keep  the  milk  warm. 

Try  the  milk  occasionally  to  see  when  it  has 
sufficiently  coagulated,  by  inserting  the  index  finger 
•  nto  the  curd  and  with  the  thumb  making  a  dent 
or  slight  cut  in  the  curd  just  at  the  base  of  the 
finger;  then  slowly  moving  the  finger  forward,  if 
the  curd  breaks  clean  like  a  firm  but  tender  custard 
It  IS  ready  to  cut.     The  time  from  setting  or 
adding  the  rennet  to  cutting  is  usually  about  twenty 
minutes.    The  older  or  riper  the  milk,  the  more 
quickly  the  rennet  will  act  upon  it.    Over-rlpe  milk 
will  give  a  dry,  acidulous  cheese. 

CUTTING  THE  CURD 
If  you  expect  to  make  much  cheese  I  would 
advise  getting  a  set  of  curd  knives.  Use  the  hori- 
zontal  knife  first,  cutting  slowly  lengthwise  of  the 
vat.  Then  with  the  perpendicular  knife  cut  cross- 
wise  and  afterwards  lengthwise  of  the  vat.    This 


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JRONI    Mll.K     AKRATKI)   AM)   COOI.I-I) 

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CLRD  MARKED  "  ,-  ,^,  ...r  G  XS  M...  KS  BL  T  ARE  N  L^  MFCHX  V.CA, 
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ACCOVPASIED    BV    VERV    OBJ  ECHOS  ABIE    KIUORS 


i 


FARM  DAIRYING 

makes  the  curd  into  cubes  from  a  quarter-inch  to 
a  half-inch  square,  according  to  the  knife  used. 
For  factory  work  the  quarter-inch  wire  knife  is 
highly  recommended.  While  more  tedious,  a  long- 
bladed  carving  knife  or  a  thin-bladed  sword  an- 
swers the  purpose.  First  cut  lengthwise  into  strips 
one-third  inch  wide,  then  crosswise  the  same, 
then  horizontally  as  well  as  you  can.  Begin  stir- 
ring gently  and  continue  the  cutting,  if  the  carv- 
ing  knife  is  used,  till  the  curd  is  of  uniform  size. 

COOKING 

While  the  stirring  is  going  on,  heat  may  be 
slowly  applied.  The  vat  may  be  set  in  a  vessel 
holding  warm  water,  or  a  clean  can  filled  with  hot 
water  may  be  put  into  the  vat.  After  the  whey 
has  separated  pretty  well  from  the  curd,  a  pailful 
may  be  dipped  out  and  heated  to  130°  to  140°. 
Do  not  have  any  curd  in  the  whey.  The  warm 
whey  is  returned  to  the  vat,  and  in  a  little  while 
more  whey  may  be  dipped  out  and  heated.  Half 
an  hour  should  be  taken  to  get  the  curd  heated  to 
98°.  If  heated  too  quickly  the  curd  does  not  ex- 
pel enough  moisture,  and  a  weak-bodied  cheese  is 
the  result.  It  is  a  bad  fault  to  get  the  curd  too 
warm.  After  it  is  brought  to  98°  it  is  not  neces- 
sary to  stir  continuously,  but  :t  must  be  frequently 

[223] 


FARM  DAIRYING 

stirred  to  prevent  the  curd  from  matting,  and  the 
temperature  must  be  maintained.  It  is  well  to 
keep  the  vat  covered. 

DIPPING 

The  curd  is  usually  ready  to  dip  in  from  three 
and  a  quarter  to  three  and  a  half  hours  from  the 
time  the  rennet  is  added  to  the  milk.    The  right 
condition  for  the  curd  to  be  in  at  this  stage  may  be 
ascertamed  by  feeling  the  curd.     If  it  is  rather 
firm,  has  a  shiny  appearance,  and  falls  apart  when 
pressed  in  the  hand,  it  is  ready  to  have  the  whey 
drawn.     By  the  acidimeter  it  should  show  from 
.  1 8  to  .  1 9  per  cent  of  acid ;  or  when  a  little  of  the 
curd  IS  squeezed  well  in  the  hand  and  pressed 
agamst  a  hot  iron  (a  stove  poker  answers  the  pur- 
pose) and  gently  withdrawn,  if  it  leaves  hair-like 
threads  a  quarter  of  an  inch  long  on  the  iron,  it 
>s  a  sign  the  whey  should  be  removed. 

If  the  vat  is  without  a  tap,  dip  the  curd  and 
whey  mto  a  strainer  dipper  or  colander,  and  put 
the  curd  in  a  large  cheesecloth  on  a  level  butter- 
worker.  If  you  have  not  a  butter-worker,  devise 
a  wooden  rack  for  the  bottom  of  a  large  tin  and 
spread  th.  cloth  over  it.  The  curd  must  be  well 
stirred  for  ten  or  fifteen  minutes  to  allow  the  whey 
to  escape. 

[234] 


w 


M'ii'-r'  '■'■'f^:'".i\ 


FARM  DAIRYING 

SALTING 

The  curd  may  now  be  salted  at  the  rate  of  one 
ounce  to  every  twenty-five  pounds  of  milk. 
Sprinkle  the  salt  over  the  curd;  stir  well  and  allow 
it  to  stand  ten  or  fifteen  minutes. 

HOOPING 

One  cannot  get  along  without  a  cheese  hoop. 
It  may  be  made  of  wood  or  heavy  tin,  but  must 
be  round,  straight,  strong,  and  the  ends  clean  cut 
without  any  rim.  A  nice  size  is  6  inches  in  diam- 
eter by  12  inches  high;  this  wili  press  a  cheese 
weighing  from  six  to  ten  pounds.  The  circle  or 
follower  of  wood  placed  in  the  hoop  on  top  of  the 
curd  must  fit  well,  or  the  cheese  will  have  shoul- 
ders. 

A  bandager  may  be  made  of  ordinary  tin,  and 
should  fit  closely  inside  the  hoop  and  be  four 
inches  higher  than  the  hoop,  but  must  have  no  wire 
rim  around  it. 

Cut  a  piece  of  cheesecloth  the  length  of  the 
bandager  and  the  width  around  it.  Sew  up  the 
sides  and  run  a  thread  around  one  end,  and  slip 
>t  on  the  outside  of  the  bandager. 

Place  the  hoop  on  a  board  in  a  tin  pan;  put  a 
square  of  cotton,  wet  in  the  hot  water,  on  top  of 
the  hoop,  then  place  on  the  prepared  bandager 

[235] 


r 


FARM  DAIRYING 

and  shove  it  to  the  bottom.  Put  in  the  salted  curd ; 
press  down  well  with  the  hand;  pull  up  the' 
bandager,  and  the  cheese  is  inside  the  cheesecloth 
in  the  hoop;  lay  on  a  square  of  wet  cotton,  and 
put  on  the  follower. 


DEVICE  EMPLOYED  BY  THE  AUTHOR  AND  HER  SISTER  FOR 
PRESSING    FIRST-PRIZE    HOME-MADE    CHEESE 

PRESSING 
Many  contrivances  may  be  used  to  supply  the 
pressure;  a  cider  press  answers.  I  use  the  old- 
fashioned  fulcrum  and  lever  press,  as  with  it  the 
pressure  is  continuous.  This  press  is  easily  con- 
structed.   Get  a  strong  board  or  a  piece  of  scant- 

I  23b  J 


FARM  DAIRYING 

ling,  8  or  10  feet  long.  Place  it  under  a  ledge, 
put  the  cheese  on  the  floor  or  on  a  bench  near  the 
ledge,  and  put  a  small  block  or  board  on  the  centre 
of  the  cheese  for  the  scantling  to  rest  on.  Place 
a  heavy  weight  —  about  fifty  pounds  —  on  the 
end  of  the  scantling.  It  is  well  not  to  put  all  the 
weight  on  at  once  but  to  increase  it  gradually. 

DRESSING  THE  CHEESE 

The  next  morning  the  cheese  should  be  taken 
from  the  hoop,  dampened  with  hot  water  on  the 
outside,  the  bandage  pulled  up  and  trimmed  so 
as  to  allow  it  to  extend  half  an  inch  over  the  ends. 
Cut  a  circle  of  stiffened  cheesecloth,  the  size  of 
the  lOp,  place  carefully  on  the  cheese,  cover  with  a 
square  of  wet  cotton,  place  the  hoop  on  top,  and 
force  the  cheese  into  it. 

Finish  off  the  other  end  in  the  same  way.  Put 
again  to  press  till  the  next  day.  Take  from  the 
hoop  and  place  in  a  cool  cellar,  turning  it  upside 
down  every  day  for  a  month,  and  after  that 
occasionally. 

Do  not  worry  if  it  moulds.  The  mould  will  be 
on  the  outside  only,  and  should  be  well  washed 
off  before  the  cheese  is  cut.  At  the  end  of  two 
months  it  should  be  ready  for  eating,  but  is  bet- 
ter if  kept  for  five  or  six  months. 

[237] 


I 


FARM  DAIRYING 

If  the  milk  is  sweet  and  good,  and  the  necessary 
care  be  taken  in  the  manufacture,  this  method 
produces  a  rich,  meaty  cheese,  much  liked  by  every 
one.  The  cheese  resembles  a  nice  Canadian  Ched- 
dar, but  is  more  open  and  softer  in  texture. 

COMPOSITION  OF  A  CHEDDAR  CHEESE 

^^^  •  •  36  per  cent 

Casein  and  Albumen  .  26     "       " 

Ash  (mainly  salt)  .  4     " 

Water        .  .  34    " 


K 


Total 


100 


L^iSj 


CHAPTER  XLIII 
SOFT-CHEESE-MAKLXG 
T  N  European  countries  there  are  many  varieties 
of  soft  cheese  made.  Tliese  cheeses  are  gain- 
ing favor  on  this  continent.  Some  of  the  varieties 
are  easily  made  at  home,  and  make  a  pleasant 
change. 

COTTAGE  OR  DUTCH  CHEESE 

Let  fresh  milk  stand  in  a  warm  clean  place 
( ioo° )  until  the  milk  sours  and  the  curd  separates 
from  the  whey.  Turn  the  curd  into  a  coarse  cot- 
ton bag  or  towel  and  hang  to  drain  in  a  mod- 
erately cool  place  for  twenty-four  hours  or  until 
the  curd  is  free  from  whey.  Add  salt  and  cream 
to  suit  the  taste  and  mould  with  the  hands  into 
small  balls,  or  press  into  a  dish. 

Thick  sour  milk  may  be  set  over  warm  water 
until  the  whey  separates.  The  water  must  not  be 
too  hot,  or  the  curds  will  be  hard  and  dry.  Drain 
and  prepare  as  already  described. 

Cottage  cheese  may  be  eaten  as  it  is,  or  with 
cream  and  sugar;  with  cream,  pepper,  and  salt; 
or  with  stewed  fruits.  A  good  cottage  cheese 
should  have  a  soft,  smooth  texture,  being  neither 

[239] 


I  ARM  DAIRYING 


mushy  nor  dry.  The  flavor  should  be  that  of 
mildly  sour  milk,  with  an  entire  absence  of  a  bitter 
taste  or  objectionable  flavors. 

DOUBLE-CREAM  CHEESE 

This  cheese  is  exceptionally  rich  in  fat;  is  of  a 
very  smooth  texture;  and  is  delicious,  spread  on 
crackers  or  eaten  with  bread. 

The  cream  may  be  sweet  or  very  slightly  sour. 
Heat  to  a  temperature  of  60'  to  65°.  To  20 
pounds  (2  gallons)  of  cream  add  one  dram  of 
rennet  (a  teaspoonfu!)  diluted  in  a  little  water. 
Stir  well.  In  about  four  hours  the  cream  will  have 
coagulated.  Pour  it  into  dry  cloths  placed  over 
bowls.  Then  hang  up  to  drain  in  a  cool,  draughty 
place.  The  cloths  should  be  of  close  duck  and 
should  be  dry.  It  Is  advisable  not  to  put  very 
much  curd  In  one  cloth,  as  it  is  liable  to  develop 
too  much  acid  before  draining  Is  complete. 

In  two  or  three  hours  open  the  cloth  and  scrape 
down  the  sides.  Hang  up  again.  Repeat  the 
scraping  at  Intervals  of  about  three  hours,  till  the 
cheese  Is  firm  enough  to  mould.  The  drain- 
ing may  be  hastened  by  scraping  down  more 
frequently. 

When  the  cheese  is  ready  to  mould  It  should  be 
of  a  stiff,  putty  consistency,  but  not  sticky.     Salt 

[240] 


v^S^*** 

SOFT  LH  1,1  SIS,    IIMSIII.I)     WD    l\     I'ROLlSSOl     M\KI\(i 


THi;    I'OU  CR    OI      I'lOMLR    l).\^  S 


i  <1 


s=^ 


■;aa»'^!yT.ar;.y^.-.gF^feii«aiTg;p-' 


FARM  DAIRYING 

is  now  added  at  the  rate  of  one  ounce  of  salt  to 
four  pounds  of  cheese.  Work  the  salt  in  with  a 
knife  or  spatula,  and  the  cheese  is  ready  to  mould. 
The  tin  or  mould  for  cream  cheese  is  usually 
oblong  in  shape  —  y/iXiYiXi  inches.  Line  the 
mould  with  waxed  butter-paper  and  press  the 
cheese  in  with  a  knife  or  spatula.  When  full,  fold 
over  the  ends  of  the  paper  and  shake  out  the  mould 
of  cheese. 

The  cheeses  when  moulded  are  ready  for  imme- 
diate use.  If  kept  in  a  cool  place  they  remain 
good  for  a  week  or  two.  Cream  cheese  contains 
about  31  per  cent  water,  63  ptr  cent  fat,  5  per  cent 
proteids,  i  per  cent  ash. 

GERVAIS* 

This  cheese  resembles  soft  double-cream  cheese 
but  not  so  rich  —  similar  to  rich,  smooth  cottage 
cheese. 

Take  3  pints  of  fresh  morning's  milk  and  i  >^ 
pints  of  cream  of  about  20  per  cent  fat.  Heat  it 
to  65°.  Take  eight  drops  of  rennet,  and  if  you 
have  it,  two  drops  of  cheese  color.  Dilute  these  in 
a  little  cold  water  and  stir  very  thoroughly  into 
the  milk.  Cover  over  the  dish  and  keep  at  as 
near  65*^  as  possible. 


*  Pronounced  ger-va'. 


[241  ] 


FARM  DAIRVINCj 

In  about  four  hours,  or  when  a  nice,  firm  coagu- 
lation has  taken  place,  wet  a  heavy  linen  hucka- 
back towel,  place  it  over  a  dish,  and  carefully 
ladle  out  the  curd.  Gather  up  the  four  corners  of 
the  towel  and  tie  rather  loosely.  Hang  to  drain. 
'I'wo  or  three  times  during  the  day  untie  the  towel 
and  scrape  down  the  curd  to  hasten  the  drainage. 
Next  morning  scrape  down  again  and  mix  in  a 
little  salt.  After  a  little  while  fill  into  a  small 
mould,  which  has  been  lined  with  white  blotting 
paper  or  writing  paper.  Use  a  thin-bladed  knife 
to  press  the  cheese  in  the  mould.  After  it  is  filled, 
slip  out  the  cheese  and  use  the  mould  again  until 
all  the  curd  is  moulded.  The  usual-sized  mould  Is 
2  inches  in  diameter  by  ly.  inches  high.  A  round 
spice  or  baking-powder  tin  answers. 

The  cheeses  are  fit  for  eating  as  soon  as  finished. 
They  will  keep  for  a  week  or  more  in  a  cool  place. 

CAMBRIDGE    CHEESE 

Heat  I  gallon  o^  new  milk  in  an  enamelled  pail 
or  dish  to  95  •.  Add  to  it  3  drops  of  cheese  color 
and  15  drops  of  rennet  mixed  in  a  little  cold  water. 
Stir  for  five  minutes.  Let  stand  for  five  minutes. 
Then  stir  the  surface  a  little  to  prevent  the  cream 
from  rising;  cover  the  pail  with  a  cloth  and  leave 
it  undisturbed.    At  the  end  of  an  hour  or  an  hour 

[242] 


FARM  DAIRYING 

and  a  quarter,  coagulation  should  have  taken  place 
and  the  curd  should  be  about  as  firm  as  a  baked 
custard.  Try  it  by  inserting  the  finger  and  notice 
how  the  curd  breaks  over  it. 

Wooden  moulds  are  usually  used  for  these 
cheeses,  but  tin  biscuit  boxes,  with  the  bottoms 
removed,  and  with  nail  holes  punched  from  the 
inside  out,  on  the  sides,  to  act  as  drains,  might  be 
used.  The  wooden  moulds  arc  7x6x4  inches, 
with  no  bottom  in  them.  Small  holes,  an  inch 
apart,  are  bored  in  the  sides.  These  moulds  are 
scalded,  placed  on  a  mat  made  of  straws  sewed 
together,  and  put  on  a  small  board.  The  mat  acts 
as  a  drain. 

When  the  curd  is  sufficiently  firm,  carefully 
ladle  out  enough  to  cover  the  bottom,  then  add  a 
little  more  at  intervals  of  fifteen  minutes,  till  all 
is  ladled  into  the  moulds.  A  gallon  makes  two 
cheeses.  When  they  shrink  from  the  sides  and 
are  comparatively  firm  and  dry  remove  the 
moulds.  They  are  now  ready  for  use.  It  usually 
takes  two  days  for  them  to  drain  in  the  moulds. 

No  salt  is  put  on  these  cheeses,  although  some 
people  prefer  to  sprinkle  a  little  over  them. 

The  manufacture  of  these  cheeses  is  well 
adapted  to  farm  dairying,  and  they  should  find 
ready  sale  on  the  market. 

{243] 


,-;--*?: ■'•JSe-aV.r^  ^ 


FARM  DAIRYING 


^   . 


BONDON    CHEESE 

This  cheese  is  made  from  a  mixture  of  two- 
thirds  sweet  skim-milk  and  one-third  good  butter- 
milk. Mix  together  and  keep  at  a  temperature 
of  about  80^  until  it  thickens,  then  ladle  into  a 
huckaback  towel.  When  well  drained,  open  out 
and  scrape  down  the  curd.  Tie  up  aga'n  and 
repeat  the  scraping  occasionally  until  the  curd  is 
firm,  then  slightly  salt  and  press  into  a  bowl,  or 
mould  into  small  balls.  A  very  cheap,  highly 
nutritious  food. 


[244] 


CHAPTER  XLIV 

DAINTY  AND  POPULAR  MILK  AND 
CREAM  DISHES 

DEVONSHIRE  CREAM,  OR  CLOTTED  CREAM 

ri^HIS  cream  is  considered  a  rare  treat  with 
■*'  apple  pie  or  any  kind  of  cooked  fruit.  It  is 
recommended  by  physicians  as  an  excellent  fatty 
food  and  might  be  freely  used,  in  place  of  cod- 
liver  oil,  by  many  "nvalids.  It  contains  from  50 
to  60  per  cent  of  fat  in  a  finely  emulsified  condi- 
tion, rendering  it  easy  of  digestion. 

To  make  this  cream,  strain  -  '  milk  into  a 
large  shallow  pan  to  the  depth  i  four  or  five 
inches.  Let  stand  in  a  cool  place  undisturbed 
twelve  hours  in  summer  and  twenty-four  in  winter. 
Then  carefully  place  the  pan  over  a  pot  of  h  t 
water,  or  on  the  back  of  the  stove.  When  the 
cream  forms  a  ring  around  the  pan,  and  is  wrinkled 
on  the  top,  it  is  done.  The  heating  should  take 
at  least  half  an  hour  and  the  temperature  should 
be  up  to  180°  in  order  to  develop  the  desired 
scalded  flavor.  It  is  usual  to  let  it  stand  twelve 
hours  before  skimming. 

Devonshire  cream  should  be  sold  by  the  pound. 

[245] 


I 


FARM  DAIRYING 

A  gallon  and  a  half  of  good  milk  makes  one  pound 
of  cream. 

WHIPPED   CREAM 

Many  complain  that  they  cannot  get  cream  to 
whip  well.     I  hree  things  are  necessary: 

1.  Have  the  cream  rich  —  25  per  cent  fat  or 
over. 

2.  Have  the  cream  at  least  a  day  old.  Sepa- 
rator cream  will  not  whip  i»  just  fresh.  Hold  it 
sweet  for  a  day  or  two  and  it  will  whip  beautifully. 

3.  The  cream  must  be  cold,  otherwise  it  is  apt 
to  churn  into  butter. 

Set  the  vessel  in  which  you  are  whipping  the 
cream,  in  a  dish  of  ice  or  snow,  or  cold  water,  and 
beat  the  cream  in  a  cool  air. 

There  are  few  things  a  little  whipped  cream 
will  not  improve,  and  it  does  not  take  much  cream 
to  make  a  large  dish  of  whipped  cream. 

JUNKET    (curds  AND  WHEY) 

Junket  is  an  old-fashioned,  wholesome  milk 
dish.  In  one  farm  home  I  visited,  it  was  their 
regular  Sunday  dessert,  made  from  the  fresh 
morning's  milk  and  set  in  a  cool  place  till  needed 
for  dinner. 

I   quait  of  rich  milk. 

%   cup  white  sugar. 

[246] 


FARM  DAIRYING 


i 


I  teaspoonful  vanilla. 

I  junket  tablet,  or  a  few  drops  of  rennet. 

A  little  powdered  sugar  and  cinnamon. 
Crush  the  junket  tablet  and  dissolve  in  one  table- 
spoonful  of  cold  water.  Heat  the  milk  and  sugar, 
stirring  constantly  until  it  reaches  ioo%  or  blood 
heat.  Add  the  flavoring  and  dissolved  tablet. 
Stir  well  and  pour  into  a  serving  dish  or  sherbet 
cups.  Let  stand  in  a  warm  place  until  the  milk 
sets.    Then  remove  without  jarring  to  a  cool  place. 

Just  before  serving  sprinkle  the  top  with  pow- 
dered sugar  and  cinnamon  mixed,  and  eat  with 
cream.  It  is  nice  covered  with  Devonshire  cream, 
or  piled  high  with  whipped  cream.  Sufficient  cara- 
mel to  make  a  delicate  brov.n  color,  or  an  ounce 
of  melted  chocolate,  stirred  into  the  milk  before 
adding  the  rennet,  makes  a  pleasing  change. 

ICE  CREAM 

People  on  the  farms  are  not  much  given  to  mak- 
ing ice  cream,  yet  it  is  an  Inexpensive,  delightful, 
easily  made  treat  for  a  hot  day,  or  to  serve  either 
in  summer  or  winter  to  company. 

General  rules  for  freezing  follow:  Crush  the 
ice  by  pounding  it  in  a  sack.  Have  the  ice  fine. 
Wet  snow  may  be  used  in  winter.  Use  plenty  of 
coarse  salt  in  freezing,  one  measure  of  salt  to 

[247] 


it 


!  i 


FARM  DAIRYING 


three  measures  of  ice.  Do  not  run  off  the  brine 
as  it  is  that  which  is  the  coldest  and  does  the 
freezing.  Keep  adding  ice  and  salt  when  neces- 
sary. 

Have  the  cream  thoroughly  chilled  before  start- 
ing to  turn  the  freezer,  otherwise  the  cream  may 
partially  churn.  Turn  slowly  for  a  while  at  first. 
When  the  cream  begins  to  freeze,  turn  more  rap- 
idly. This  causes  it  to  swell  and  increase  in  bulk. 
Never  stop  the  freezer  after  it  is  once  started 
until  the  cream  is  frozen.  Cream  a  day  or  two  old 
swells  more  than  fresh  cream.  If  cream  freezes 
too  quickly  it  is  apt  to  be  icy  and  less  velvety  and 
fine-grained. 

The  following  Is  a  standard  recipe  for  ice 
cream: 

I   quart  of  thin  cream,  20  to  23  per  cent  fat. 

1  cup  of  white  sugar. 

2  teaspoonfuls  of  flavoring. 
I   egg. 

The  cream  should  not  be  too  rich.  Cream  with 
20  per  cent  fat  makes  a  good  quality.  It  may  be 
scalded  or  not  —  preferably  scalded.  Dissolve 
the  sugar  in  the  hot  cream.  When  cold,  add  the 
flavoring  and  beaten  egg,  then  freeze.  The 
freezer  should  not  be  more  than  half  full  at  start- 
ing.   Stop  freezing  when  the  cream  falls  from  the 


S4Q  1 


FARM  DAIRYING 

spoon  like  a  stiff  batter.  To  continue  after  this 
stage  spoils  it.  The  dasher  should  be  removed, 
a  cork  put  in  the  top  of  the  lid,  part  of  the  brine 
drawn  off,  the  freezer  filled  with  ice  and  salt  and 
the  same  put  over  the  top  of  the  can,  and  then  well 
covered  with  paper  and  old  carpet,  till  needed. 

If  more  than  one  freezerful  of  cream  be  desired, 
turn  the  frozen  cream  out  into  a  pail  or  tin  which 
has  a  tight  cover,  place  this  in  a  larger  pai!,  and 
pack  with  ice  and  salt.  A  large  quantity  may  be 
made  in  this  way  with  one  freezer.  Be  most  care- 
ful not  to  get  any  of  the  brine  in  the  cream. 

A  little  hot  water  thrown  around  the  freezer 
can  allows  the  cream  to  empty  more  freely  into  the 
packing  can. 

Ice  cream  is  eaten  in  perfection  only  when  pre- 
pared and  left  to  ripen  for  some  hours  before 
being  served. 

In  making  fruit  cream  of  strawberries,  raspber- 
ries, peaches,  bananas,  etc.,  mash  the  fruit  and  add 
sufficient  sugar  and  let  stand.  When  the  stand- 
ard ice  cream  is  almost  frozen  add  the  sweetened 
fruit  to  It,  and  continue  the  freezing.  Chopped 
nuts,  candied  fruits,  preserved  ginger,  or  melted 
chocolate,  may  be  used  to  give  variety  from  time 
to  time. 

r  24Q 1 


H' 


FARM  DAIRYING 

MOUSSE 

To  make  mousse  does  nc   take  as  much  time  as 
to  make  ice  cream,  and  does  not  require  a  freezer. 

Whip  good  rich  cream  until  it  is  stiff.  Sweeten 
and  flavor  it  to  suit  the  taste.  Turn  into  a  mould 
or  pail  and  pack  with  chopped  ice  and  salt,  using 
as  much  salt  as  ice.  Be  sure  not  to  let  the  brine 
get  into  the  cream.  A  strip  of  cotton  dipped  in 
hot  suet  or  melted  butter  and  placed  around  the 
lid  after  it  is  on  prevents  brine  from  entering. 
Cover  well  with  a  blanket  and  let  stand  from  two 
to  four  hours.  Chopped  walnuts  or  candied  fruits, 
figs,  or  dates,  may  be  added  to  the  cream. 

A  tin  baking-powder  or  coffee  can  is  splendid  to 
freeze  mousse  in,  and  makes  a  pretty  mould  if 
dipped  for  a  moment  in  hot  water  before  the 
mousse  is  turned  out  on  a  fancy  plate. 

Mousse  is  so  easy  to  make,  is  so  delicious,  and 
so  much  like  ice  cream,  I  should  like  some  of  the 
girls  in  the  farm  homes  to  try  it.  Use  plenty  of 
salt,  or  it  will  not  freeze.  I  know  this  from 
experience. 

WHITE,  OR  ANGEL,  PARFAIT 

I   pint  of  very  rich  cream. 

I   cup  sugar. 

1/3  cup  of  boiling  water. 

[250] 


FARM  DAIRYING 

Whites  of  two  eggs. 

2  teaspoonfuls  vanilla. 
Boil  the  sugar  and  water  till  the  syrup  threads, 
and  pour  it  in  a  fine  stream  on  the  stiffly  beaten 
egg  whites,  beating  constantly.  \V.,en  cold,  fold 
in  the  cream  beaten  solid.  Add  flavoring,  turn 
into  a  mould,  and  let  stand  four  hours  packed  in 
equal  parts  of  ice  and  salt. 

Same  directions  as  for  freezing  mousse. 

LEMON  MILK  SHERBET    (VERY  NICE  AND  CHEAP) 

4  cups  of  good  milk. 

I  Yi  cups  of  white  sugar. 

Juice  of  3  lemons. 
Mix  juice  and  sugar,  add  chilled  milk  slowly,  stir- 
ring constantly.    Freeze  the  same  as  ordinary  ice 
cream. 


M 


[2 


51] 


CHAPTER  XLV 

FOOD  VALUE  OF  SKIM-MILK    AND 
BUTTERMILK 

l\7"HOLE  milk  is  recognized  by  all  to  be  a  good 
nourishing  food  —  one  quart  equal  to  twelve 
ounces  of  beefsteak  or  one  quart  of  oysters  in  food 
value;  but  too  many  people  place  little  or  no 
value  on  skim-milk,  especially  that  from  the  sepa- 
rator. This  is  a  very  erroneous  idea.  In  the 
process  of  skimming,  the  fat,  the  heat  and  fat 
producing  constituent  only,  has  been  removed. 
The  muscle  and  bone  forming  elements  a-  '  "he 
sugar  still  remain. 

Skim-milk  is  more  valuable  as  a  food  than 
cream.  A  child  would  have  good  chances  of  liv- 
ing if  fed  on  skim-milk,  but  if  limited  to  cream 
alone,  would  probably  die. 

The  use  of  skim-milk  in  the  hou«=ehold  should 
be  greatly  extended.  Moie  milk  puddings,  soups, 
and  custards  should  be  made  from  it. 

Skim-milk,  thoroughly  chilled  in  summer  and 
heated  in  winter,  should  take  the  place  of  tea  and 
coffee  for  the  young  people  at  meal  times. 

Hot  bread-and-milk,  and  buttered  toast  covered 
with  hot  milk,  are  excellent  supper  dishes,  but  are 
rarely  found  on  the  farm  table.     Hot  skim-milk, 

\2S2] 


•^I 


FARM  DAIRYING 

sweetened,  with  a  little  good  coffee  poured  Into 
It,  makes  a  delicious  breakfast  beverage. 

It  should  be  made  possible  In  all  our  towns 
and  cities  to  buy  sklm-mllk,  and  the  housewife 
should  not  stint  herself  In  Its  use. 

Usually  sklm-mllk  sells  for  half  the  price  of 
whole  n.Jk.  It  Is  a  very  cheap,  very  nutritious 
food.  Sklm-mllk  furnishes  protein,  the  muscle- 
forming  element  in  our  food,  about  four  times  as 
cheaply  as  beef. 

BUTTERMILK 

Buttermilk  is  a  beverage  of  deserving  and 
growing  popularity.  It  is  rich  in  protein  and  is 
very  easily  digested,  owing  to  the  casein  being  in  a 
finely  flocculent  condition.  Doctors  are  prescrib- 
ing a  free  use  of  buttermilk  as  a  coirective  for 
many  forms  of  disease.  The  lactic  acid  germ  is 
said  to  be  antagonistic  to  the  death  germ,  conse- 
quently people  who  use  sour  milk  or  buttermilk 
freely  may  reasonably  hope  to  lengthen  their  lives. 

The  time  is  just  at  hand  when  there  will  be  such 
a  demand  for  good  buttermilk  that  It  will  prove  a 
most  profitable  by-product  of  the  dairy.  In  fact, 
already  sour  skim-milk  is  churned  to  supplement 
the  deficiency  in  the  supply  of  buttermilk.  This 
wholesome  beverage  is  largely  taking  the  place  of 
beer  in  hotels  and  restaurants. 

[253] 


CHAPTER  XLVI 

PROFITABLE  USE  OF  THE  BY-PRODUCTS 
OF  THE  DAIRY 

"'Tis  well  in  every  case,  you  know. 
To  have  two  strings  unto  your  bow; 
Some  clucking  hens  and  a  brooding  sow 
Increase  the  profits  from  the  dairy  cow." 


SKIM-MILK   FOR  PIGS 

A  LARGE  increase  In  profits  may  be  derived 
■**•  from  the  dairy  by  putting  to  the  best  use 
the  skim-milk,  buttermilk,  and  whey.  Every  dairy 
farm  should  have  a  pen  of  good  pigs  and  a  flock 
of  pure-bred  chickens  to  utilize  these  by-products. 

Skim-milk  is  considered  one  of  the  best  of  foods 
for  pigs  of  all  ages.  It  is  not  only  valuable  in 
itself,  but  it  helps  to  digest  other  foods,  and  so 
makes  them  more  valuable.  It  makes  a  firm,  fine 
quality  of  bacon.  About  a  gallon  and  a  half  a 
day  for  a  one-hundred-pound  pig  will  bring  eco- 
nomical results,  or  feeding  at  the  ratio  of  three 
pounds  of  milk  to  one  of  meal.  The  ratio  may  be 
broadened  if  skim-milk  is  plentiful,  but  to  give  pigs 
all  the  skim-milk  they  can  drink  is  extravagant 
and  wasteful. 

Buttermilk,  when  not  diluted  with  water,  has 

[254] 


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rRoiir  \iu.|-  fONsiMiRS  of  thi-:   in-i'RonicTS 

or   THE   IXMRV 


FARM  DAIRYING 

practically  the  same  food  value  as  skim-milk  for 
pigs. 

Whey,  while  not  good  for  younc;  pigs,  when 
mixed  with  meal  for  pigs  of  three  months  or  older, 
gives  good  results. 

SKIM-MILK  FOR  COWS 

Skim-milk  is  said  to  be  excellent  for  cows  if  they 
can  be  induced  to  drink  it,  or  it  may  be  mixed  with 
their  food.  It  is  said  to  be  worth  from  thirty  to 
forty  cents  oer  hundred  pounds  in  food  value  when 
so  used. 

SKIM-MILK  FOR  CHICKENS 

Many  chickens  on  the  farm  do  not  know  the 
taste  of  skim-milk,  and  yet  it  is  one  of  the  very 
best  foods  for  both  young  and  old  fowl.  The 
casein,  or  curdy  part  of  the  milk,  largely  supplies 
the  protein  necessary  for  laying  hens,  while  for 
table  fowl  there  is  nothing  superior  to  milk  for 
making  white,  juicy,  delicate  flesh. 

The  milk  may  be  either  sour  or  sweet,  and  may 
be  given  as  a  drink  or  mixed  with  the  meal,  or  both. 

Sour  skim-milk  or  buttermilk,  fed  to  fowls  con- 
fined to  limited  range,  keeps  them  in  health.  The 
acid  of  the  milk  supplies  the  lack  of  vegetable  acid 
they  would  get  if  running  at  large,  and  moreover, 
it  aids  digestion. 


-  ip^'^K^jr^na^rKS.^ 


FARM  DAIRYING 

Poultry-men  keep  a  cow  or  two  to  have  milk 
for  their  chickens.  Why  should  not  dairymen 
keep  good  hens  to  use  profitably  some  of  the  skim- 
milk  from  their  cows? 


[256] 


i 


CHAPTER  XLVII 

THE  VALUE  OF  MANURE  AND  THE  USE 
OF  ABSORBENTS 

NO  other  fertilizer  exerts  such  a  powerful  chem- 
ical and  mechanical  effect,  and  no  other  can 
be  applied  to  all  sorts  of  land  with  such  positive 
certainty  of  good  results,  as  stable  manure.  Its 
power  is  also  peculiarly  lasting.  These  merits 
are  quite  sufficient  to  account  for  the  high  esteem 
in  which  it  is  held  by  the  farmer,  and  yet  there  is 
reason  to  doubt  if  he  does  realize  its  value,  when 
one  sees  the  careless  way  in  which  much  of  it  is 
handled. 

Five-eighths  of  the  plant  food  in  the  manure 
from  cows  is  in  the  liquid  part.  Every  care  should 
be  taken  to  save  the  urine.  A  few  dollars  spent 
in  absorbents  will  bring  back  many  dollars  in 
increased  crops. 

A  great  loss  is  sustained  by  having  the  manure 
in  an  open  barnyard,  exposed  to  snow  and  rain. 

There  are  only  two  ways  manure  can  lose  in 
value,  namely,  by  fermentation  and  by  .vashing. 

The  best  way  to  conserve  its  fertility  is  to  dis- 
tribute it  daily  on  the  land.  Getting  it  out  in  this 
wav  in  the  winfpr  i^  3  great  saving  of  labor  in  the 

[257] 


,1 ; 


FARM  DAIRYING 

busy  season.  If  this  be  not  possible,  it  should  be 
stored  in  a  covered  manure  shed  with  a  sunk 
cement  floor. 

1  he  bulk  of  the  manure  should  be  applied  to  the 
corn  and  root  land.  Keep  it  near  the  surface  and 
work  it  with  the  top  soil  into  a  tine  seed  bed. 

A  year's  manure  from  a  well  fed  cow  has  in  it 
from  thirty  to  thirty-five  dollars'  worth  of  fer- 
tilizing material,  depending  on  the  richness  of  her 
ration.    The  cow  should  be  credited  with  this. 

Manure  from  n;ilking  cows  and  young  growing 
animals  contains  from  50  to  75  per  cent  of  the  fer- 
tilizing constituents  contained  in  the  food.  As 
far  as  possible  all  the  crops  raised  should  be 
consumed  on  the  farm,  and  the  manure  properly 
cared  for  and  returned  to  the  soil.  Dairying  is 
particularly  adapted  to  the  building  up  and  the 
sustaining  of  soil  fertiliLy. 

When  selecting  absorbents  to  use  for  bedding 
in  the  stable,  it  is  well  to  consider  the  manurial 
value  of  the  materials.  Sawdust  is  a  clean  and 
good  absorbent  and  considerably  used  in  stables, 
but  carries  In  Itself  very  little  fertilizing  material. 
On  the  other  hand,  oat  and  wheat  straw  quickly 
rot,  and  are  worth  to  the  land  about  two  dollars 
and  fifty  cents  per  ton;  if  the  straw  is  cut  it  Is  a 
still  better  absorbent  and  the  manure  is  much  eas- 

[258] 


FARM  DAIRYING 

ier  worked  into  the  soil.    Forest  leaves  are  often 
used  as  Hedding,  and  go  to  enrich  the  land. 

Land  plaster  Is  one  of  the  best  absorbents.     It 
fixes  the  ammonia  and  is  a  good  fertilizer. 


'i        kr^! 


-'^ 


[259] 


CHAPTER  XLVni 
THE  BABCOCK  MILK  TEST 

T^HE  Babcock  Tester  is  like  a  mighty  search- 
light  thrown  on  the  dairy  industry.  With 
impartial  accuracy  it  reveals  the  profitable  and 
unprofitable  cows.  It  condemns  or  praises  the 
work  of  the  separator.  It  reveals  the  loss  of  fat 
in  whey  and  buttermilk,  and  it  puts  a  check  on  dis- 
honesty by  having  milk  and  cream  sold  on  the  value 
of  their  fat  content.  No  dairyman  should  feel 
his  equipment  complete  without  one.  A  four-bottle 
Babcock  tester,  complete,  can  be  had  for  five  or 
six  dollars. 

The  work  of  the  Cow-Testing  Association  is 
30  rapidly  extending  that  a  dairyman  of  any  pre- 
tensions will  soon  be  ashamed  to  admit  that  he 
does  not  know  the  individual  productiveness  of  his 
herd. 

Milk-testing  is  not  a  complicated  or  tedious 
thing  to  do.  A  careful  boy  or  girl  fourteen  or  fif- 
teen years  old  can  soon  learn  to  make  correct  tests. 
There  is  no  better  way  of  getting  the  children 
interested  in  the  cows. 

The  Babcock  Test  is  a  simple,  quick,  cheap,  and 

[  aoo  J 


FARM  DAIRYING 


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GLASSWARE  FOR  THE  BABCOCK  FAT  TEST 


FARM  DAIRYING 

reliable  test  for  determining  the  percentage  of  fat 
in  milk,  cream,  etc. 

GENERAL  RULES  FOR  MAKING  THE  TEST 

All  the  glassware  must  be  perfectly  clean. 
Wash  it  in  a  strong  solution  of  soda  and  rinse 
it  well  afterwards. 

Have  a  representative  sample  of  the  milk  or 
cream  to  be  tested.  People  have  brought  me  a 
little  milk  from  one  teat  to  be  tested.  It  must  be 
from  the  entire  milk,  well  mixed.  Samples  of 
cream,  skim-milk,  buttermilk,  and  whey,  must  be 
taken  from  the  bulk  after  being  well  stirred  from 
the  bottom  to  the  top.  At  the  time  of  making  the 
test,  the  sample  should  !)e  poured  from  one  vessel 
to  another,  so  as  to  obrain  a  thorough  and  even 
mixture.  It  should  be  at  a  temperature  of  between 
60°  and  70  . 

A  17.6-cubic-centimetre  (c.c.)  pipette  is  used  to 
take  the  measure  of  milk  required.  Insert  the  small 
end  in  the  milk,  and  the  other  end  in  the  mouth, 
draw  up  the  air  and  the  milk  rises  in  the  tube. 
When  the  pipette  is  filled  with  milk,  quickly 
place  the  index  finger  of  the  right  hand  over  the 
top  of  the  pipette.  Hold  the  pipette  on  a  level 
with  the  eye  and  slowly  allow  a  little  air  to  get  in 
by  slightly  easing  the  pressure  of  the  finger.    The 

[  262  J 


FARM  DAIRYING 

milk  will  run  out  in  proportion  to  the  air  admitted. 
When  the  milk  exactly  reaches  the  line  indicating 
the  proper  amount  for  a  test,  quickly  press  down 
the  finger. 

A  test  is  of  little  or  no  value  unless  it  is  in  every 
way  accurate. 

Place  the  point  of  the  pipette  in  the  neck  of  the 
bottle,  but  do  not  shove  it  in  tightly;  remove 
the  finger  from  the  end,  and  the  milk  runs  into  the 
bottle.     Blow,  to  get  the  last  drop. 

Pour  into  the  acid  measure  17.5  c  c.  of  com- 
mercial sulphuric  acid  with  a  specifi:  gravity  of 
1.82.  When  adding  it  to  the  milk,  hold  the  test 
bottle  on  a  slant  so  as  to  allow  the  a-"  \  to  run 
down  the  neck  and  under  the  milk,  anu  ot  fall 
directly  on  top  of  it. 

By  giving  the  bottle  a  gentle  rotary  motion,  thor- 
oughly mix  the  acid  and  the  milk.  Nev*./  point 
the  neck  of  the  bottle  toward  your  own  fac_^  or  in 
the  direction  of  any  one  else,  as  a  violent  or  care- 
less shaking  may  cause  the  contents  to  spurt  from 
the  bottle.  The  contents  of  the  bottle  get  very  hot 
by  the  action  of  the  acid.  The  acid  dissolves  all 
the  constituents  of  the  milk,  except  the  fat,  which 
it  heats  and  liberates.  Sulphuric  acid  is  danger- 
ous. It  eats  holes  in  cloth  and  burns  the  skin. 
When  it  is  handled  with  care  there  is  no  cause  for 

I  ^^^3  ] 


FARM  DAIRYING 

alarm.  If  it  get  on  the  hands  or  ''  -^hes,  imme- 
diately wash  with  water.  Amn  i  checl^s  its 
action  on  cloth  or  leather  and  restores  the  color. 
The  acid  must  be  kept  in  glass  or  stone  jars  or 
bottles,  and  always  kept  corked,  as  it  weakens  in 
strength  if  exposed  to  the  air. 

When  each  sample  to  be  tested  is  taken  as 
described,  put  tlie  bottles  in  the  machine,  placing 
them  so  as  to  maintain  the  balance,  and  whirl  for 
four  or  five  minutes.  Stop  the  machine  and  add 
sufficient  hot  water  at  a  temperature  of  140'  to 
float  the  fat  into  the  marked  scale  space,  on  the 
neck  of  the  bottle.  Rotate  the  machine  again  for 
two  minutes,  then  place  the  bottles  in  water  at 
about  140'',  having  the  water  reach  as  high  as  the 
top  of  the  fat  in  the  neck,  and  read  the  fat  column, 
when  at  that  temperature. 

It  is  well  to  use  a  pair  of  dividers  or  compasses 
for  measuring  the  fat.  The  points  of  the  dividers 
should  be  placed  at  the  extreme  upper  and  lower 
limits  of  the  fat  column.  Then  carefully  place  the 
one  point  of  the  dividers  at  the  zero  mark  of  the 
scale ;  the  division  at  which  the  other  point  touches 
will  show  the  percentage  of  fat  In  the  sample 
tested. 

The  small  divisions  of  the  scale  read  two-tenths 
of  one  per  cent,  the  large  divisions  equal  one  per 

[264] 


FARM  DAIRYING 

cent,  on  the  whole-milk  bottles.  Therefore,  if  the 
fat  covers  three  large  spaces  and  four  small  ones, 
the  milk  tested  contains  three  and  eight-tenths 
pounds  of  fat  per  hundred  pounds  of  milk,  or  is 
said  to  have  3.8  per  cent  fat. 

TESTING   CRE.^M 

Cream  test-bottles  are  graduated  to  read  as 
high  as  30,  40,  or  50  per  cent  fat,  and  are  made 
with  a  large  neck. 

Use  an  1 8  c.c.  pipette  for  measuring  the  cream. 
Rinse  the  pipette  with  a  little  water  to  get  out  the 
full  complement  of  cream.  After  mixing  the 
cream  and  acid,  add  the  hot  water  before  whirl- 
ing, and  whirl  for  five  minutes.  Place  the  bottles 
in  hot  water  before  reading. 

Each  division  of  the  scale  reads  one-half  or  one 
per  cent,  according  to  the  marking. 

The  proper  amount  of  cream,  or  milk,  etc.,  for 
a  test  is  1 8  grams.  The  pipette  is  fairly  accurate  in 
delivering  this  weight,  but  in  case  of  very  rich  or 
gassy  cream  it  is  impossible  to  be  sure  that  the  vol- 
ume measured  will  weigh  18  grams.  For  this  rea- 
son in  many  creameries  the  test  sample?  are 
weighed  on  scales  manufactured  for  this  purpose. 

TESTING  SKIM-MILK,   BUTTERMILK,    WHEY 

Owing  to  the  small  percentage  of  fat  in  these 

[265] 


FARM  DAIRYING 


J 


products,  to  get  accurate  tests,  double-necked  test 
bottles  should  be  used. 

The  amount  is  taken  In  a  17.6  c,c.  pipette  and 
tested  in  the  usual  way. 

The  milk  has  to  be  delivered  slowly  into  the 
larger  neck  or  it  bubbles  out. 

The  scale  on  the  neck  reads  to  one-hundredth 
of  one  per  cent.  One  large  division  reads  five- 
hundredths,  or  05  per  cent  fat. 

COMPOSITE  samples;  TESTING  A  HERD 

It  Is  not  always  convenient,  nor  is  it  necessary, 
to  test  daily  when  a  yearly  record  is  being  kept  of 
a  herd,  or  when  milk  or  cream  is  delivered  at  a 
factory. 

We  will  suppose  a  herd  test  is  to  be  kept.  There 
should  be  a  pint  bottle  with  a  long  tight  fitting  cork, 
for  each  cow.  The  cow's  name  or  number  should 
be  plainly  written  on  a  label  which  is  gummed  well 
on  t!ie  bottle,  then  given  two  coats  of  shellac  so  as 
not  to  have  the  label  come  off  when  the  bottle  is 
washed. 

The  bottles  should  be  placed  on  a  convenient 
shelf  in  the  milk-room  separated  from  the  stable. 
Hanging  near  should  be  a  pair  of  spring  scales  set 
to  record  the  net  weight  of  milk.  (The  milk  palls 
should  be  all  the  same  weight.) 

[266] 


HANOV   UKI(.HIN(.    \M)   S\MIM.IN<i   Al'l'ARATL  S   FOR 
THST1N(;    COWS 


lARM   DAIRYINCj 

On  a  board  by  the  shelf  should  be  tacked  a  rec- 
ord sheet  to  mark  the  pounds  of  milk  at  each 
milking. 

To  keep  the  milk  from  curdling  In  the  test  bot- 
tles, a  preservative  is  necessary.  The  one  com- 
monly used  is  seven  parts  bichromate  of  potash  to 
one  part  of  corrosive  sublimate,  but  three  parts 
of  the  former  to  one  of  the  latter  give  better 
results.  This  is  poisonous,  but  as  it  turns  the  milk 
a  decided  yellow  no  one  is  apt  to  drink  it.  Put 
about  as  much  of  this  powder  as  can  be  lifted  on 
a  ten  cent  piece  into  each  bottle.  This  amount  of 
preservative  will  keep  the  sample  good  from  two 
to  four  weeks,  according  to  the  heat  of  the  weather. 
If  very  warm  use  more.  Avoid  too  much,  as  It 
spoils  the  test,  giving  burnt  readings.  Preservative 
tablets  may  be  procured  and  are  more  conven- 
ient than  the  powder. 

The   sample   Is   taken   night   and  morning  by 
means  of  a  long-handled  one-ounce  dipper,   and 
recaution  must  be  taken  to  pour  the  milk  so  meas- 
ured Into  the  proper  bottle. 

When  the  tc^t  is  only  made  fortnightly  or 
monthly,  the  samples  must  be  taken  for  two  or 
three  days,  as  the  fat  content  may  vary  from  day 
to  day,  as  well  as  In  the  morning's  and  evening's 
milk. 

I  267  ] 


FARM  DAIRYING 

To  prepare  composite  samples  for  testing,  set 
the  bottles  in  water  at  no  degrees  to  melt  any 
cream  on  the  sides  of  the  bottles.  Mix  well  by 
pouring  from  one  vessel  to  another.  Take  the 
samples  as  usual  but  cool  to  about  60  degrees 
before  adding  the  acid.  Use  slightly  less  acid 
than  for  ordinary  testing. 

To  find  the  pounds  of  fat  produced  during  the 
period  the  test  has  covered,  multiply  the  test  by 
the  pounds  of  milk  given  during  that  time  and 
divide  by  one  hundred. 

To  find  the  approximate  number  of  pounds  of 
butter,  divide  the  total  pounds  of  fat  by  six,  and 
add  the  result  to  the  pounds  of  fat,  and  it  will 
equal  the  pounds  of  butter. 


Total  lbs.  milk  given 
during  month  .    900 

Average     milk    test 
during  month    3.870 
Total  lbs.  fat 

1-6  of  total  lbs.  fat 


900  X  3.8 


-34.2  lbs.  fat. 


100 


34-2 


34-2 


=  5-7 


Calculated  yield  of  butter 

[268] 


39-9  lbs. 


FARM  DAIRYING 


BURNT  OR  CLOUDY  READINGS 
The  cause  may  be  — 

1.  The  use  of  too  much  or  too  strong  acid. 
Lessen  the  amount. 

2.  Milk  or  acid  too  hot.  The  higher  the  tem- 
perature of  the  milk  or  the  acid,  the  less  acid 
required. 

3.  Allowing  the  acid  to  drop  directly  on  the 
milk. 

4.  Allowing  the  sample  to  stand  too  long  after 
adding  the  acid,  before  mixing. 

LIGHT  COLORED  RE.ADINGS  OR  FLO.^TING  PARTICLES 

OF  CURD 

The  cause  may  be  — 

1.  The  use  of  too  little  or  too  weak  acid. 

2.  Milk  or  acid  too  cold. 

3.  Insufficient  mixing  of  acid  and  milk. 

4.  Lack  of  required  speed  or  time  in  whirling. 
Foam  on  top  of  the  fat  column  is  usually  due 

to  hard  water  being  added.  It  is  better  to  use  soft 
water,  or  add  a  little  sulphuric  acid  to  the  hard 
water. 

If  the  sample  of  milk  has  curdled,  put  a  little 
concentrated  lye  in  it  and  mix  till  the  curd  has 
dissolved. 

Should  the  sample  become  churned,  set  it  in 
Water  at  iio  degrees  and  when  the  fat  is  melted, 

[269] 


TAHM   DAIKVINCi 

pour  Ironi  one  vessel  to  aiiDthcr  and  immediately 
put  the  requireil  amount  in  the  test  bottle;  hut  do 
not  aijd  the  acid  till  the  temperature  is  reduced. 
1  he  test  is  never  as  reliable. 


I  III.    I.A(  lOMI.lLR 

The  lactometer  is  an  instrument  to  determine 
the  specific  gravity  of  milk.  I'he  (Juevenne  lactom- 
eter is  in  most  general  use.  It  consists  of  a  hol- 
low glass  cylinder  weighted  by  means 
of  mercury  or  fine  shot,  so  that  when 
floated  in  milk  it  takes  an  upright  po- 
sition. PVom  the  upjicr  end  of  the 
cylinder  there  Is  a  narrow  stem  con- 
taining a  graduated  scale  to  show  the 
specific  gravity,  and  also  a  thermom- 
eter column. 

The  term  specific  gravity  means  the 
weight  of  a  solid  or  liquid  compared 
with  an  equal  volume  of  water  at 
39.2°  F.  Average  whole  milk  has  a 
specific  gravity  of  1.032,  which  indi- 
cates that  milk  is  .032  heavier  than 
water. 

When  the  lactometer  is  placed  In 
milk  It  displaces  a  portion  of  the 
liquid  and  the  scale  on  the  stem  of  lactometer 

[270] 


FARM  DAIRYING 

the  lactometer  shows  tnc  specific  gravity  of  that 
milk  at  the  temperature  indicated  by  the  ther- 
mometer. The  lighter  the  milk  the  farther  the 
lactometer  sinks,  therefore  when  water  is  added 
to  milk  its  presence  is  soon  detected  because  it 
makes  the  lactometer  sink  lower,  owing  to  the 
water  making  the  milk  lighter  in  weight.  When 
cream  is  removed,  the  opposite  effect  is  produced. 
By  using  the  lactometer  in  conjunction  with  the 
Babcock  Tester,  the  percentage  of  solids-not-fat 
and  the  percentage  of  water  in  milk  may  be 
determined. 

Milk  inspectors  rely  on  the  lactometer  to  detect 
whether  milk  has  been  watered  or  skimmed,  or 
both,  and  to  what  extent. 


[271] 


i> 


CHAPTER  XLIX 
ACIDIMETER  — A  TEST  FOR  ACID  IN  MILK 

T  N  butter,  and  even  to  a  greater  extent  in  cheese 
•*•  making,  the  necessity  for  knowing  the  exact 
amount  of  acid  at  the  different  stages  of  manufac- 
ture, has  introduced  the  simple,  quick,  cheap 
method  known  as  the  alkaline  test,  which  gives  the 
percentage  of  acid  present  in  the  sample  tested. 
The  principle  of  the  test  is  based  on  the  fact 
that  a  certain  amount  of  an  alkaline  solution  of  a 
known  standard  strength  (.iii  normal)  will  neu- 
tralize a  certain  amount  of  acid;  therefore,  if  it 
takes  so  much  of  the  solution  to  neutralize  the  acid 
in  a  given  quantity  of  milk,  cream,  or  whey,  it  is 
easy  to  find  the  percentage  of  acid  present.  But 
the  method  and  scale  are  so  arranged  as  to  give 
the  percentage  without  any  calculating. 

The  solution  is  made  from  caustic  soda.  The 
outfit  and  solution  can  be  bought  from  any  dairy 
supply  company.  The  outfit  and  a  gallon  of  the 
solution  costs  about  $4.00. 

This  test  has  made  the  work  of  cheese-making 
very  much  more  accurate,  and  the  product  more 
uniform.     It  is  used  in  creameries  with  equal  suc- 

f  ->■?->  1 
1  -/*  i 


FARM  DAIRYING 

cess.    The  acid  test  could  be  made  valuable  for  the 
retail  milk  trade. 

THE  HART  CASEIN  TESTER 

This  tester  is  used  for  determining  the  casein 
content  of  milk,  and  when  it  is  more  generally 
known  and  used  is  likely  to  prove  valuable  to  the 
cheese  branch  of  the  dairy  industry. 

It  is  not  a  difficult  test  to  make,  does  not  take 
long,  nor  does  it  require  much  milk. 

It  determines  quite  accurately  the  percentage 
of  casein  in  the  milk,  as  comparisons  with  chemical 
analysis  have  proved. 

Without  casein  it  is  impossible  to  make  cheese. 
It  seems  but  right  that  the  amount  of  its  presence 
in  the  milk  should  be  recognized  as  well  as  that  of 
the  milk-fat,  and  where  milk  is  sold  for  cheese- 
making  purposes  these  two  constituents  taken 
together  should  determine  its  value. 


[  273  1 


feTTT^r~^T 


**5?WWH^ '=?- '—*F  - 


I 


I 


CHAPTER  L 

THE  ICE-HOUSE 

^rO  dairy  farm  should  be  without  an  ice-house, 
^^    if  it  is  at  all  possible  to  secure  ice. 

No  matter  how  the  milk  is  to  be  disposed  of,  ice 
is  at  som.e  time  likely  to  be  required. 

For  the  retail  trade,  ice  means  quickly  cooled 
milk,  which  remains  sweet  much  longer.  For  the 
cheese  factory,  ice  means  no  over-ripe  milk  to  be 
returned.  For  the  creamery,  ice  means  sweet 
cream  delivered.  For  the  farm-home  people,  ice 
provides  a  means  of  preserving  perishable  food- 
stuffs. 

Why  should  not  the  farmer's  wife  have  a  large, 
handy  refrigerator,  as  well  as  the  town  lady,  and 
not  have  to  constantly  run  up  and  down  the  cellar 
stairs? 

A  well-built  ice-house  is  desirable,  but  I  have 
seen  ice  kept  just  under  a  big  pi'.e  of  sawdust  with- 
out further  protection. 

A  cheap  ice-house  is  quickly  constructed. 
Rough  lumber  nailed  on  studding  strongly  secured, 
answers.  The  roof  must  be  so  arranged  as  to 
allow  for  ventilation,  otherwise  the  heat  would 
melt  the  ice. 

[2741 


FARM  DAIRYING 

A  small  room  at  the  south  end  for  storing  saw- 
dust is  convenient.  It  also  protects  the  ice  at  that 
end  from  the  heat. 

Whitewashing  the  ice-house  is  also  a  protection 
from  the  sun's  rays,  as  the  white  reflects  the  heat. 
Avoid  opening  the  ice-house  in  the  heat  of  the  day. 
Do  not  leave  the  door  open  longer  than  necessary. 

There  must  be  some  means  of  drainage,  a  layer 
of  old  rails  does  —  anything  to  prevent  the  accu- 
mulation of  water  under  the  ice. 

There  should  be  from  15  to  20  inches  of  saw- 
dust between  the  ice  and  the  outside  wall,  and  the 
same  over  the  top  of  the  ice. 

If  there  be  no  water  near  from  which  to  get 
ice,  you  can  make  ice  blocks  on  your  own  farm,  by 
putting  the  water  in  pans  and  letting  it  freeze.  Ten 
blocks  of  ice  18  x  36  x  10  weigh  a  ton. 

About  two  tons  of  ice  per  cow  should  be  stored. 


i 


[=75l 


CHAPTER  LI 

FLIES  — FLIES  ON  CATTLE 

TT'LIES  are  a  terrible  torment  at  times  and  have 
*  much  to  do  with  the  lessening  of  the  milk- 
flow.  The  cows  are  so  worried  and  kept  so  busy 
fighting  the  flies  that  they  lose  much  of  the  time 
they  should  be  feeding,  and  it  is  their  semi-starved 
condition  that  largely  causes  the  shrinkage  in  flesh 
and  milk. 

Something  should  be  done  to  rid  the  cows  of 
this  fly  pest. 

The  following  mixture  has  been  found  as  effec- 
tive as,  and  less  expensive  than,  many  of  the  fly 
remedies  on  the  market. 

I    gallon  fish  or  seal  oil  or  old 
grease  of  any  kind. 

1  pint  coal  oil  (kerosene). 

2  ounces  (4  tablespoonfuls)  crude 
carbolic  acid. 

Mix  well  together  and  apply  with  a  cloth  or  spray 
to  all  parts  except  the  udder.  Always  put  it  on 
after  milking  to  avoid  the  strong  odor  getting  into 
the  milk.  In  dry  weather  one  application  a  week 
is  usually  sufficient.  If  the  cows  are  out  in  a  heavy 
rain,  it  will  be  necessary  to  go  over  them  again. 

[276] 


FARM  DAIRYING 

Another  fly  remedy  is: —  lo  parts  of  lard,  or 
other  grease,  to  one  part  of  pine  tar.  Mix  well 
and  apply  with  a  brush  or  cloth  once  or  twice  a 
week  to  the  parts  most  attacked.  This  is  splendid 
as  a  relief  from  the  horn  fly. 

If  the  flies  make  the  cows  restless  during  milk- 
ing, so  that  they  will  not  stand,  a  cotton  blanket 
thrown  over  them  at  that  time  is  a  great  help. 

It  is  a  good  plan  to  darken  the  stable  during  the 
day,  and  to  have  the  windows  screened. 

To  prevent  the  flies  that  are  on  the  cows  from 
going  into  the  stable  with  them,  arrange  some 
evergreen  boughs,  brush,  brooms,  or  sacking  at 
the  entrance.  As  the  cows  pass  through  this,  many 
flies  are  brushed  off  and  remain  outside. 

THE    HOUSE    FLY 

The  house  fly  has  always  been  a  troublesome 
nuisance,  but  now  it  is  looked  upon  as  a  very  potent 
agent  in  spreading  such  dangerous  diseases  as 
typhoid  fever,  cholera  infantum,  summer  com- 
plaint, etc. 

Flies  are  such  indiscriminating  scavengers;  In 
their  migrations  they  visit  everything  both  hidden 
and  revealed.  When  we  consider  this,  the  thought 
of  them  walking  over  our  food  or  taking  a  sail  in 
the  milk  pitcher  is  far  from  pleasant,  and  when 

[  277  ] 


:\i 


;L-i   I 


M 


(r- 


FARM  DAIRYING 

bacteriologists  inform  us  that  the  average  fly  car- 
ries around  on  its  body  i  J4  million  germs,  surely 
we  should  feel  a  just  cause  for  grave  alarm. 


THE  CO>rMON  HOUSE  FLY,  THE  MOST 
DANGEROUS  ANIMAL  ON  EARTH 

Flies  breed  profusely  in  filth.  They  reproduce 
themselves  in  countless  thousands  in  the  open 
manure  pile,  in  the  dirty  pig  pen  or  yard,  in  places 
where  the  household  slops  are  regularly  deposited, 
in  the  vault  of  the  outhouse,  in  vegetable  garbage, 
any  place  where  there  is  decomposing  material. 

By  storing  the  manure  in  a  dark  shed,  or  by 
spreading  it  on  the  fields,  keeping  calf  pens  and 
pig  yards,  etc.,  as  clean  as  possible,  and  by  pro- 
viding better  sanitary  conditions,  the  troublesome 
fly  can  be  greatly  reduced. 

To  sprinkle  all  possible  breeding  places  with 
kerosene  or  cover  with  lime,  every  few  days,  is 
strongly  recommended. 

[278  1 


FARM  DAIRYING 

Dr.  Howard,  entomologist  of  the  United  States 
Department  of  Agriculture,  has  found  that  each 
female  lays  about  120  eggs,  which  hatch  in  eight 
hours,  the  larva  period  lasting  five  days  and  the 
pupa  five  days,  making  the  total  time  needed  for 
the  development  of  a  generation  just  ten  days.  A 
big  fly  has  always  been  a  big  fly,  and  a  little  fly  can 
never  grow  to  be  a  big  fly  —  and  just  as  soon  as 
they  have  emerged  from  the  pupa  stage  they  can 
begin  laying  eggs.  Under  favorable  conditions  a 
single  pair  of  flies  are  capable  of  breeding  74,  473,- 
197,068,800,000,000,000  of  their  kind  in  a  single 
season.  Thanks  to  the  birds  and  other  agencies, 
flies  are  kept  somewhat  in  check. 

It  is  almost  impossible  to  keep  flies  out  of  the 
kitchen,  milk-room,  and  cow-stable,  but  we  can 
greatly  lessen  their  entrance  by  having  the  win- 
dows and  doors  screened. 

Do  not  feed  the  flies,  by  leaving  dirty  dishes  and 
pails  around. 

We  must  learn  to  regard  them  as  one  of  our 
most  deadly  enemies. 

The  fly,  with  the  mosquito,  is  doomed  to  exter- 
mination on  the  common  ground  that  both  are 
dangerous  to  human  life. 


■6' 


[279] 


i 


CHAPTER  LII 

DISEASES  COMMON  TO  COWS  — 
SYMPTOMS  AND  TREATxMENT 

T  F  a  cow  shows  symptoms  of  being  ill,  do  not  de- 
■*•  lay  doing  something  for  her;  begin  at  once  to 
check  the  trouble. 

Every  dairy  stable  should  have  in  it  a  medicine 
best  or  shelf  provided  with  such  drugs  as  are  com- 
monly used  in  cases  of  sickness  among  the  ani- 
mals. A  short  list  is  given  below.  Each  bottle 
or  package  should  be  distinctly  labelled,  and  the 
supply  renewed  as  soon  as  exhausted. 

Spirits  of  turpentine.       Epsom  salts. 

Raw  linseed  oil.  Ground  ginger. 

Sulphur.  Vaseline. 

Saltpetre.  Camphorated  oil. 

Carbolic  acid.  Laudanum. 

Nuxvomica.  Boracic  acid. 

There  should  be  on  hand  a  common  bicycle 
pump,  a  few  feet  of  rubber  hose,  and  a  milk 
syphon  or  tube  to  insert  in  the  teat.  Immerse  the 
tube  in  boiling  water  to  disinfect  it,  and  oil  before 
gently  inserting  it  into  the  teat  opening. 

HOW  TO  EXAMINE  A  SICK  COW 

First,  take  the  temperature  of  the  animal  by 

I2P0I 


acTi  miKa^ii^^B  ysw^gyj^ 


FARM  DAIRYING 

placing  a  self-registering  veterinary  fever  ther- 
mometer in  the  rectum,  allowing  it  to  remain 
there  from  3  to  5  minutes.  The  normal  tempera- 
ture of  a  cow  is  from  98°  to  100°  F.  —  but  in 
some  cows  may  be  higher.  It  is  usually  so  in  young 
animals. 

Second,  take  the  pulse,  which  can  be  found  at 
the  angle  of  the  lower  jaw  bone.  The  normal 
beat  of  a  cow's  pulse  is  from  50  to  60  per  minute. 

Third,  count  the  respirations  of  the  animal  or 
number  of  times  it  breathes,  by  watching  the  sides 
of  the  flanks,  or  by  pressing  your  ear  to  her  side. 
The  normal  respiration  of  ai  cow  is  from  1 5  to  20 
per  minute. 

If  the  temperature,  pulse,  or  respiration  is 
found  to  vary  much  from  the  normal,  you  will 
know  the  animal  is  ailing.  Dull,  glazy  eyes; 
cold  ears;  dry,  hot  nose;  harsh,  staring  coat;  lack 
of  appetite;  rumination  ceased;  sudden  shrinkage 
of  milk,  are  outward  indications  that  something  is 
wrong  with  the  cow. 

Milk  from  sick  cows  is  unwholesome,  and  in 
some  cases  positively  dangerous. 

Sick  animals  should  be  removed  from  the  herd, 
and  especially  if  there  be  any  suspicion  of  a  con- 
tagious disease. 

1=81] 


s8&HRSSKi«SS'3»Sif^M««aB 


awBaaf^^v?  s^m-s?; 


v-^^^yl^^ 


1 


1  1 


l( 


FARM  DAIRVIXG 

PAKTURIE.VT      APOPLtXV- fOMMONLV      C  XLLED 
MILK    FEVER 
C.«„.._  Milking  ,he  cow  out  too  thoroughly 
a      rcal.,„g      Better  not  to  draw  any  milk  the 
hru  Z4  hours,  but  just  leave  the  ealf  with  the  cow 

calf "rr"?"  ''  '"  ""'  ''"'"■'''  '"  '"«  'h' 
calf  »,  h  her,  draw  only  a  little  milk  at  frequent 

ntervals  the  first  three  days,  if  trouble  be  feared 
il  •■;';  ™''  ■»  f<"'-^d,  milk  fever  is  not  likely  to 

aftt'TI""' ~ I'"'  ''""'"P  f™" * "  36 hour, 
after  calvmg.      Rummation  ceases;   sudden   de- 

crease  mm,lk.flow;dulness  of  the  eyes;  unsteady 

he  tie  s  t  ',?  ""'^  'i"'  ^'"^  ''^'■'  "  ''"eth  fall, 
helple  s  to  the  ground,  turns  head  to  one  side  and 

eyes  close,  or  lies  flat  with  extremities  extended 

Trea,me,,,..-h  is  usually  a  fatal  mistake  to 

dose  for  m,lk  fever.    In  many  cases,  the  muscle 

of  the  throat  are  paraly^ed  and  the  cow  having  no 

tlXn"  T'T'  ""^  '^'"'""^  ^•-"  ^O"  '""" 
the  Jungs  and  often  causes  death. 

The  treatment  giving  prompt  reh'ef  In  the  se- 
verest  cases,  and  one  to  be  reh'ed  on,  Is  filling  the 
udder  u.th  pure  oxygen  or  with  common  afr  by 
'neans  of  a  b.cycle  pump,  or  a  rubber  bulb  syringe 
and  a  common  milk  syphon  or  similar  tube.    Pump 

i  282  j 


.If 


"^*^rs^sii^Si^^^ 


Ar^-" 


C^.  >^:><;-''Ji^:^A=^'-  -^^  ■ 


FARM  DAIRYING 

the  udder  as  full  as  possible  and  put  a  rubber  band 
around  the  teats,  or  tie  with  tape  to  keep  in  the  air. 
Massage  the  udder  so  as  to  force  the  air  to  all 
parts.  It  may  be  necessary  to  repeat  the  inflation. 
This  treatment  usually  effects  a  cure  In  a  few 
hours.     Do  not  give  any  medicine, 

MAMMITIS  —  CAKED  UDDER  —  INFLAMMATION  OF 
UDDER  —  GARGET 

Symptoms:  —  Usually  at  first  the  milk  is  watery 
and  sometimes  discolored  with  blood,  and  mu/ 
contain  clotted  curdy  matter,  and  the  part  affected 
is  swollen  and  painful.  In  severe  cases  the  cow 
will  have  a  chill  and  the  limbs,  ears,  and  horns  be- 
come cold,  then  fever  will  follow  and  the  udder 
becomes  hot,  swollen,  and  hard.  The  milk-flow 
decreases  or  stops.  The  cow  eats  little  and  docs 
not  chew  her  cud. 

Treatmer.l:  —  Give  oxygen  treatment  as  de- 
scribed fcr  milk  fever,  and  a  good  dose  of  salts. 
If  the  udder  remains  hard,  rub  well  with  goose 
grease  or  camphorated  oil.  When  the  entire  ud- 
der is  caked,  take  a  piece  of  heavy  cloth  and  put 
it  under  the  udder,  making  incisions  for  the  teats, 
and  fasten  it  on  top,  placing  straw  or  a  pad  on 
the  back  so  as  not  to  chafe  the  cow.  This  re- 
lieves  the  udder  by  easing  the  weight. 

[  283  ] 


.11 


'.•'^■ 


■'■i^- 


^'r'.~  fi^'i^^-ii^yt  -  ^_-  -i! 


ti' 


ik' 


FARM  DAIRYING 

FOR  INFLAMED  UDDER 

Rub  well,  after  milking,  with  liniment  made 
from  4  ounces  sweet  oil,  4  ounces  laudanum,  3 
ounces  of  extract  of  belladonna. 

BLOODY  MILK 

Cause:  —  Rupture  of  small  blood  vessels  In  the 
udder,  sometimes  caused  by  being  hurt,  sometimes 
an  inherited  weakness. 

Treatment:  —  Bathe  the  udder  well  and  often 
with  cold  water  and  wipe  dry.  Give  the  cow  one 
ounce  tincture  of  iron  in  a  pint  of  water  twice 
a  day  until  cured. 

SLIMY  OR  ROPY  MILK    (NOT  A  DISEASE) 

Milk  which  becomes  stringy,  slimy,  or  ropy, 
after  standing  a  while,  is  not  due  to  the  cow's  con- 
dition, but  is  caused  by  a  large  number  of  bacteria 
which  develop  in  the  milk  and  change  the  milk 
sugar  into  a  slimy  or  ropy  mass.  The  bacteria 
usually  come  from  dust  or  bad  w?ter  and  get  into 
the  milk  at  milking  time  or  afterwards. 

Thoroughly  clean  and  disinfect  the  stable  and 
scald  all  milk  pails,  strainers,  cans,  etc. 

LUMPS  IN  TEATS 

If  the  lump  or  tumor  be  near  the  point,  or  half 
way  up  the  teat,  a  veterinarian  may  operate  suc- 

[284] 


FARM  DAIRYING 

cessfully;  otherwise  it  is  well  to  beef  the  cow,  as 
she  will  not  improve,  and  her  offspring  may  be 
similarly  affected. 

cow  POX 

Symptoms:  —  Teats  very  sore,  break  out  in 
pimples  and  form  scabby  sores.  A  troublesome 
contagious  disease  and  the  cow  should  be  isolated. 

A  milker  can  take  it  from  one  cow  to  another 
on  his  hands  or  clothes. 

Remedy:  —  Dress  the  sores  three  times  a  day 
with  an  ointment  made  by  mixing  4  drams  boracic 
acid,  20  drops  of  carbolic  acid,  with  2  ounces  of 
vaseline. 

If  the  teats  are  very  sore,  it  may  he  well  to  use 
a  teat  siphon  to  dravv'  the  milk. 

LEAKY  TEATS 

Cause:  —  Teat  opening  too  large,  or  the  muscle 
weak. 

Treatment:  —  Throw  and  tie  the  cow.  Insert 
a  milking  tube  in  the  teat  to  preserve  the  milk  duct. 
With  a  sharp  knife  remove  the  skin  from  the 
end  of  the  opening,  making  a  good  fresh  wound. 
Draw  the  edges  of  the  hole  together  with  a  few 
stitches,  tying  each  stitch  scpa  tely.  Dress  with 
a  healing  ointment. 

[285] 


I 
I 

3 


s^mm^fji^^m^s^mmmmL-. 


wi^^^- 


ll 


p 


FARM  DAIRYING 

This  should  be  done  when  the  cow  is  dry  and  is 
better  to  be  done  only  by  a  veterinarian. 

If  the  leak  be  through  a  hole  on  the  side  of  the 
teat,  scarifying  the  edges  of  the  opening  with  a 
sharp  pen-knife,  when  the  cow  is  dry,  may  cause 
the  edges  to  unite. 

HARD  MILKERS  —  TIGHT  MUSt  LE  AT  TEAT 
OPENING 

This  can  be  re.nedied  to  some  extent  by  inserting 
into  the  teats,  and  leaving  between  milkings,  plugs 
made  of  gutta-percha  or  hardwood  made  very 
smooth,  with  a  bulb  on  each  end  to  prevent  the 
plug  working  up  or  dropping  out  of  the  teat. 

Some  recommend  a  slight  incision  through  the 
muscle  at  the  opening.  This  should  be  done  when 
the  cow  is  dry  and  the  teat  must  be  plugged  dur- 
ing the  healing.  Some  have  done  it  with  success 
when  the  cow  is  milking. 

TO  CURE  A  SUCKING   HEIFER,  OR  PREVENT  SELF- 
SUCKING 

Insert  in  the  heifer's  or  cow's  nose  an  ordinary 
bull  ring.  Just  before  inserting  the  ring,  slip  on 
it  a  harness  ring  the  same  size,  which  hangs  loosely 
after  the  bull  ring  has  been  inserted.  This  is  a 
sure  remedy. 

[  i86] 


iJ@::j%li'UICf.^3^^5^;^:^.£S^»:PL£i'S3IS«?'«l^:^r;Lf«'tlP«SS«-.:i»sr^ 


FARM  DAIRYING 


CHOKING 


Pass  the  hand  along  the  neck  and  try  to  locate 
the  obstruction.  If  it  can  be  felt,  try  to  bring  it 
upwards  or  downward  by  gentle  manipulation. 
Should  this  not  be  possible,  the  head  must  be  ele- 
vated and  held  out  straight  and  a  probang,  or 
piece  of  rubber  hose,  put  down  the  throat  until  the 
obstruction  is  felt,  when  by  steady  pressure  it 
may  be  pushed  downward.  Great  care  must  be 
taken  not  to  lacerate  or  rupture  the  gullet,  as  this 
might  cause  death. 

If  the  cow  be  much  bloated,  to  prevent  suffoca- 
tion during  the  operation  of  forcing  the  obstruc- 
tion down,  it  may  be  necessary  to  puncture  her 
paunch,  as  described  in  bloating. 

IMPACTION  O.:  THE  RUMEN  OR  P.AUNCH 

Cause:  —  The  paunch  becomes  overfilled  with 
solid  food  and  its  walls  so  paralyzed  as  to  lose 
the  power  of  contraction. 

Symptoms:  —  Enlargement  of  abdomen,  the 
drum-like  sound  is  absent  and  when  the  part  is 
pressed  the  indenture  remains  for  some  time.  The 
animal  is  dull,  her  breathing  heavy;  grunts  and 
grinds  her  teeth. 

Treatment:  —  Give  a  strong  purgative — i  J/. 
to  2  pounds  of  salts  and  2  ounces  of  ground  ginger 

[a87j 


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FARM  DAIRYING 

in  2  quarts  of  warm  water.  Follow  up  with  2 
drams  of  nuxvomica,  every  6  or  8  hours,  until  the 
bowels  move  freely.  If  the  bowels  do  not  move 
in  1 8  to  24  hours,  give  more  sahs. 

A  little  walking  exercise  helps  the  expulsion  of 

the  food. 

In  bad  cases,  the  cow  Is  opened  and  the  food 
removed  by  hand.    This  should  be  the  work  of  • 
veterinarian. 

TYMPANITIS  OR  BLOATING 
Cause:  —  Eating  fermented  grains,  rank  clover, 
especially  when  wet,  or  with -the  dew  on  it,  raw 
juicy  potatoes,  etc.,  may  cause  fermentation  and 
the  accumulation  of  gases. 

Symptoms:  —  The  abdomen  distended,  espe- 
cially over  the  left  flank;  the  walls  of  the  belly 
elastic  to  the  pressure  of  the  hand  and  when  tapped 
giving  a  hollow  drum-like  tone;  breathing  labored. 
Treatment:  —  If  much  distressed,  prompt  re- 
lief Is  afforded  by  puncturing  deep  on  the  left 
side  into  the  flank  4  or  5  inches  from  the  spine  and 
midway  between  the  last  rib  and  the  hip  bone.  This 
is  best  done  with  a  trocar  and  canula.  If  one  is 
not  at  hand,  use  a  knife  and  msert  a  large  goose 
quill,  or  something  of  the  kind,  to  keep  the  wound 
open  to  allow  the  gases  to  escape. 

[288] 


^^WW 


i.v<-^ 


FARM  DAIRYING 

Give  from  one  to  two  pounds  of  Epsom  salts 
and  an  ounce  of  powdered  ginger. 

Further  fermentation  may  be  prevented  by  a 
tablespoonful  of  chloride  of  lime  in  a  pint  of 
water. 

In  slight  cases  a  dose  of  2  ounces  of  oil  of  tur- 
pentine in  a  pint  of  raw  linseed  oil  will  generally 
dissipate  the  gases. 

No  food  should  be  given  for  twelve  hours,  and 
feed  lightly  for  a  day  or  two. 


IMPACTION  OF  THE  THIRD  STOMACH,  OR  FARDEL- 
BOUND 

Cause:  —  A  diet  of  coarse,  indigestible  food 
and  insufficient  water  to  drink.  Eating  dried  grass 
or  leaves,  etc. 

Symptoms:- -Refuses  to  eat;  ceases  to  chew 
cud;  in  sor-.e  cases  slight  diarrhoea  followed  by 
constipa«-!on;  head  carried  low,  dull  painful  ex- 
press'jn;  stands  still,  or  lies  down  with  head 
ex«-vnded;  gives  a  short  grunt  during  expiration; 
4dvanced  stages,  staggering  gait,  impaired  sight, 
and  sometimes  symptoms  of  frenzy. 

Treatment:  —  Same  as  for  Impaction  of 
Rumen.  (See  p.  287.)  Assist  the  purgation  by 
copious  Injections  of  warm,  soapv  water,  three  or 

[^89] 


1 


t    I 


t 


FARM  DAIRYING 

four  times  a  day.    If  the  brain  be  affected,  douche 
the  head  with  cold  water  or  apply  ice. 

TUBERCULOSIS 

Symptoms:  —  A  dry  cough,  without  other  con- 
stitutional disturbances,  indicates  tuberculosis  of 
the  lungs.  A  cow  losing  flesh  gradually  and  be- 
coming generally  unthrifty-looking,  may  have  the 
disease  in  any  organ.  The  only  safe  way  to  know 
if  the  herd  be  free  from  this  very  contagious  dis- 
ease is  by  having  the  animals  tested  with  tuber- 
culin. 

If  any  react,  they  should  be  put  in  a  stable  by 
themselves,  and  the  building  where  they  have  been 
kept  disinfected. 

If  only  slightly  affected,  the  animals  may  be 
fattened  and  sold  to  the  butcher,  for  the  meat  is 
said  to  be  wholesome. 

The  milk,  especially  if  the  udder  be  suspected 
of  being  diseased,  should  be  scalded  for  the  use 
of  either  man  or  beast.  There  is  no  known  cure. 
The  only  way  is  to  test  the  cows,  and  keep  those 
free  of  disease  rigidly  apart  from  the  others. 
Drinking  from  the  same  trough,  eating  from  the 
same  stall,  are  easy  means  of  spreading  the  dis- 
ease. 

If  the  cow  be  a  valuable  one,  and  the  disease  is 

[290] 


^IPS! 


S^^Sil^SiSS^^^^^S^^ 


FARM  DAIRYING 

not  deeply  seated,  she  may  be  kept  for  breeding 
purposes,  but  the  calf  must  not  be  allowed  to  suck 
any  of  its  mother's  milk.  If  the  cow's  milk  be 
thoroughly  pasteurized,  it  is  then  safe  to  feed. 

RHEUMATISM 

Cause:  —  Exposure  to  cold  and  wet,  especially 
when  heatdd  by  driving.  Lying  on  cold  floors,  or 
standing  in  a  draught. 

Symptoms:  —  If  acute  rheumatism  sets  in,  there 
will  be  loss  of  appetite,  roughness  of  coat  and  dry- 
ness of  muzzle,  bowels  constipated,  urine  high  col- 
ored, joints  swollen.  The  symptoms  of  chronic 
rheumatism  are  similar  but  less  severe. 

Treatment:  —  Give  2  pounds  of  Epsom  salts 
and  one  ounce  of  ground  ginger.  Follow  up  with  2- 
dram  doses  of  salicylic  acid  three  times  a  day. 

Rub  the  joints  well  three  times  daily  with  cam- 
phorated liniment. 

Keep  the  animal  warm  and  dry. 

WOUNDS   OR    CUTS  —  LACERATED   UDDER 

First  stop  the  bleeding  by  tying  a  bandage  of 
clean  muslin  directly  over  the  wound  or  above  it. 
Often  a  bleeding  artery  will  protrude.  A  thread 
can  be  run  under  it  with  a  needle  and  the  artery 
tied.  After  the  bleeding  stops,  cut  off  the  ragged 
edges  of  muscle  with  scissors  which  have  been 

[  291  J 


p 


FARM  DAIRYING 

dipped  in  an  antiseptic  solution.  Then  bathe  the 
wound  with  an  antiseptic  wash  made  from  corro- 
sive sublimate  tablets,  formalin,  boracic  acid,  or 
creolin.  Let  nature  do  the  healing.  Keep  the 
wound  clean  and  free  from  germs  by  frequently 
bathing  it  with  the  antiseptic  wash. 

Sometimes  a  cow's  udder  is  badly  torn  on 
barbed  wire  or  brush.  Thoroughly  cleanse  the 
wound  with  an  antiseptic  wash,  using  a  syringe 
if  one  is  at  hand.  Trim  the  rough  edges  and 
draw  the  cuts  together  with  white  silk  thread,  tying 
each  stitch  separately.  Leave  an  opening  of  an 
inch  at  the  lowest  point  of  the  wound.  Insert  in 
this  opening  a  small  piece  of  cotton  wadding  to 
help  carry  away  any  discharge.  Bathe  the  wound 
if  necessary  with  a  boracic,  or  weak  carbolic  acid 
wash  and  renew  the  wadding.  When  healed  re- 
move the  stitches. 


WARTS  ON   UDDER 

Tie  the  warts  tightly  with  silk  thread  or  horse 
hair.  In  about  three  days  the  warts  will  drop  off. 
If  the  warts  have  a  slender  attachment  they  may 
be  clipped  off  with  scissors.  To  prevent  the  warts 
growing  again,  touch  the  spots  with  caustic.  Some 
people  burn  the  warts  off  with  caustic. 

[292] 


IPi 


SS^y^^KSA^^JiMSSr^ 


FARM  DAIRYING 

cows  CHEWING  BONES 

The  cows  need  food  rich  in  nitrogenous  and 
mineral  matter,  such  as  wheat,  bran,  chopped 
oats,  clover  or  alfalfa  hay.  Have  salt  always  be- 
fore them,  and  once  or  twice  a  week  put  a  small 
handful  of  hardwood  ashes  or  bone  ash  mixed  with 
salt,  in  their  meal.  The  cows  evidently  crave  more 
mineral  matter  and  this  supplies  it  to  them.  The 
trouble  is  usually  due  to  the  absence  of  phosphate 
in  the  soil. 

RING  WORM 

A  vegetable  parasite  easily  communicated. 
Burn  all  litter,  clean  and  whitewash  stalls,  etc. 
Wash  the  affected  parts  of  the  animal  with  warm 
water  and  soap.  Cut  the  hair  around  the  sores. 
Paint  with  tincture  of  iodine  for  several  days  and 
rub  on  zinc  ointment  if  sore. 

CONTAGIOUS   ABORTION 

Abortion  being  a  contagious  disease,  the  germs 
will  lurk  about  the  stables  and  infested  animals  for 
years. 

Use  some  good  disinfectant  freely  around  the 
stalls,  gutters,  etc.  Give  each  animal  that  has 
aborted,  40  drops  of  pure  carbolic  acid  in  one 
pint  of  water  In  its  food  three  times  a  day,  until  all 
vaginal  discharge  ceases. 

[293I 


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FARM  DAIRYING 

As  a  preventive,  give  the  other  cows  the  same 
dose  twice  a  day  for  the  same  length  of  time. 

Some  dairymen  dose  their  cows  in  this  way 
with  carbolic  acid  every  two  or  three  months,  just 
in  case  this  dreaded  disease  might  break  out. 

Another  simpler  method,  which  can  be  used 
when  cows  are  in  pasture,  is  to  mix  thoroughly  loo 
pounds  of  barrel  salt  pounded  fine,  and  one  pound 
of  crude  undiluted  carbolic  acid,  or  4  ounces  of  the 
acid  to  12  qi  .z  of  salt.  Give  to  the  bulls  and 
cows  as  one  would  ordinary  salt. 

RETENTION  OF  THE  AFTER  BIRTH 

In  case  the  after  birth  does  not  come  away,  give 
a  few  doses  of  carbolic  acid  (40  drops)  and  no 
other  assistance  will  be  necessary. 

DIARRHCEA  OR  SCOURS  IN  CALVES 

Cause:  —  Over-feeding;  sudden  changes  in 
feed;  filthy,  wet  stalls;  dirty  feed  pails,  etc. 

Treatment:  —  A  cup  of  strong  black  tea  is  said 
to  be  good.  Others  give  from  one  to  two  ounces 
of  castor  oil  and  one  teaspoonful  of  laudanum. 
Feed  new  milk  and  keep  everything  clean.  Four 
or  five  hours  after  the  oil  is  given,  a  teaspoonful 
of  a  mixture  of  one  part  salol  and  two  parts  sub- 
nitrate  of  bismuth  may  be  given  in  half  a  pint  of 
milk,  or  the  powder  placed  on  the  tongue  and 

[294] 


FARM  DAIRYING 

washed  down  with  a  little  milk.  A  simple  remedy 
is  to  add  to  the  milk  one-fifth  of  its  bulk  of  lime 
water. 

WHITE  SCCURS 

A  contagious  disease  resembling  navel  ill  in 
foals.  Tie  the  navel  cord,  two  inches  below  the 
navel,  an  wash  the  navel  with  a  15  per  cent  solu- 
tion of  formalin  or  a  5  per  cent  solution  of  carbolic 
acid.  If  this  is  done  promptly  after  the  birth  of 
the  calf,  it  will  in  most  cases  prevent  the  disease. 

ir  it  does  develop,  take  15^  ounces  of  water 
and  add  >^  ounce  of  formalin.  Add  a  tablespoon- 
ful  of  this  solution  to  a  pint  of  warm  milk  and 
give  in  a  bottle  to  the  calf  three  or  four  times  a 
day. 

UNTHRIFTY  CALVES  —  INDIGESTION 

Symptoms:  —  Grind  their  teeth  chew  sticks, 
lose  flesh. 

Treatment:  —  Make  the  following  up  into  50 
powders:  2  ounces  each  of  gentian,  ginger,  nux- 
vomica,  and  bicarbonate  of  soda. 

First  give  each  calf  4  ounces  of  raw  linseed  oil. 
Afterwards  a  powder  in  a  pint  of  new  milk  three 
times  a  day.  Put  a  little  lime  water  in  the  milk 
they  get. 

[295] 


11 


p 


FARM  DAIRYING 

UNTHRIFTY  HEIFERS 

First  give  dose  of  salts  {}i  pound).  Take 
equal  parts  of  sulphate  of  iron,  gentian,  ginger, 
nuxvomica,  and  carbonate  of  soda.  Mix  and  give 
a  heaping  tablespoonful  three  times  daily  in  one 
pint  of  cold  water. 

FOR  LICE  ON  CATTLE 

Mix  one  part  of  hellebore  or  insect  powder  with 
three  parts  of  cement,  and  dust  along  the  backs  of 
the  cattle.  This  makes  a  good  insecticide.  Slaked 
lime  sprinkled  on  the  cattle  is  also  good. 

RED   WATER 

Cause:  —  Pasturing  on  low  swampy  land,  and 
another  form,  called  parturient  red  water,  may 
appear  about  the  time  of  calving. 

Symptoms:  —  Urine  reddish  color,  and  a  gen- 
eral unthriftiness. 

Treatment:  —  Feed  well  and  give  one  ounce 
tincture  of  iron  and  4  drams  chlorate  of  potash  in 
a  pint  of  cold  water  as  a  drench  three  times  daily 
as  long  as  necessary. 

BURYING  DISEASED  ANIMALS 
When  burying  an  animal  which  has  died  of  any 

contagious  disease,  put  half  a  barrel  of  fresh  lime 

over  it. 

Crystals  of  copper  sulphate  may  be  used. 

[296I 


s^ 


^j^^ 


<SsML 


FARM  DAIRYING 

Burn  all  bedding,  litter,  etc.,  and  whitewash 
the  walls,  stalls,  etc.,  having  some  disinfectant  in 
the  wash. 

SPLENDID   LINIMENT   FOR  BOTH  MAN  AND  BEAST 
FOR  SPRAINS,  BRUISES,  RHEUMATISM,  ETC. 

1  pint  of  Strong  vinegar. 
Yi  pint  of  turpentine. 

1  ounce  gum  camphor. 

2  eggs. 

Soak  the  eggs  in  the  vinegar  until  the  shells  are 
quite  soft.  Rub  the  lime  from  the  shells  in  the 
vinegar.  Break  the  eggs  into  the  vinegar,  remov- 
ing the  tough  lining.  Add  the  turpentine  and  the 
shaved  camphor.  Pour  into  a  bottle  and  shake 
until  of  a  creamy  thick  consistency.  It  is  then 
ready  for  use  and  will  keep  indefinitely. 

STOCK  FOODS  —  TONICS 

Much  money  is  yearly  spent  in  "stock  foods." 
When  the  cattle  are  well  there  is  no  more  need 
of  stock  food  than  for  a  healthy  person  to  take 
medicine.  If  the  cattle  are  not  thrifty  and  need 
toning  up,  to  buy  the  ingredients  and  mix  your 
own  medicine  is  better  and  vastly  cheaper. 


.< 


[297] 


FARM  DAIRYING 


No.  I 

I  lb.  ground  gentian. 
j4  lb.  ground  ginger. 

j4  'b.  powdered  saltpetre. 
j4  lb.  powdered  iron  sulphate. 
Mix  and  give  one  tablespoonful  in  feed  once  daily 
for  ten  days,  omit  for  three  days  and  feed  as 
above  for  ten  days  more.     Cost,  about  twenty 
cents  per  pound. 

No.  2 
lbs.  Fenugreek, 
lbs.  ground  ginger, 
lbs.  powdered  gentian, 
lbs.  powdered  sulphur, 
lbs.  potassium  nitrate, 
lbs.  resin. 
I   lb.  cayenne  pepper. 

I I  lbs.  flaxse.d  meal, 

5  lbs.  powdered  charcoal. 
5  lbs.  common  salt. 
25  lbs.  wheat  bran. 

Cost,  about  $4.50  per  100  pounds.  Mix  well  and 
feed  the  same  as  No.  i .  This  tonic  is  almost  iden- 
tical with  the  commercial  mixtures. 


2 
2 

2 
2 
2 
2 


THE  END 


[298] 


Three  books  which 
should  be  in  the 
library'  of  every  pro- 
gressive farmer. 


f 


The  Practical 

Country 

Gentleman 

By  Edward  K.  Parkinson 

Anthoroi  "A  GUIDE  TO  THE  COUNTRY  HOME" 

A  Complete  and  Useful  Handbook  for 

the  Owner  of  a  Country  Estate, 

Large  or  Small 

I  ^H I  ■  author  has  written  for  the  farmer 
■*■  who  wishes  to  use  the  best  methods  but 
who  cannot  attend  an  agricultural  college,  and 
for  the  city  man  who  wishes  to  take  up  farm- 
ing and  who  has  no  previous  experience.  The 
planning  of  buildings,  the  storing  of  water, 
care  of  stock,  crop  rotation,  and  innumerable 
lesser  but  important  details  are  very  thor- 
oughly discussed.  The  author's  reputation  is 
sufficient  guarantee  that  the  book  is  authorita- 


The  Practical  Country  Gentleman 

t-ive,  and  the  amateur  agriculturist  will  find  it 
written  in  a  way  eminently  adapted  to  his  needs. 

CONTENTS 

I.  Introductory 

II.  Water  Supply  and  Pumps 

III.  Farm  Buildings 

IV.  The  Kind  of  Stock  to  Buy 

V.     Hints  on  Beef  and  Winter  Lamb  Raising 

on  Country  Estates 
VI.     Feeds  and  Feeding 
VII.     Crops,  Fertilizers  —  How  To  Use  Them, 

and  the  Wood  Lot 
VIII.     Directions  as  to  Tools 
IX.     Ways  in  Which  Farm  Products  May  Be 

Marketed 
X.     Winter  Work  Within  the  Glass  Houses 
XI.     The  Cultivation  of  High  Priced  Specialties 

Fully  Illustrated.    Cloth.    12mo.    $1.25 
By  mail,  $1.35 


A.  G.  McCLURG  &  GO. 


NEW  YORK 


PUBLISHERS 

CHICAGO  SAN  FRANCISCO 


rTl? 


tj^LP- 


il 

■III 

"I 


PRACTICAL 
FARMING 

By  W.  F.  MASSEY 

A  Plain  Book  on  Treatment  of  the  Soil  and 

Crop  Production.    Especially  Designed 

for  the  Everyday  Use  of  Farmers 

and  Agricultural  Students 


u 


PRACTICAL  FARMING"  has  been  designed 
by  the  author  to  fulfill  a  mission  that  many 
so-called  "books  for  farmers"  do  not:  —  to  explain 
to  the  farmer  and  student,  in  the  plain  language  of  the 
iarm,  many  of  the  things  which  the  investigations 
of  scientists  have  proven  in  regard  to  the  treatment 
of  soil  and  the  production  of  crops. 

To  his  effort  to  explain  scientific  matters  in  plain 
language,  Mr.  Massey  has  drawn  in  addition  from 
successful  experience  of  a  long  life  spent  in  the 
practical  work  of  cultivating  the  soil,  and  he  has 
made  "Practical  Farming"  a  farmer's  book  on  farm- 
ing, nothing  more,  nothing  less. 

To  the  farmer  anxious  to  get  the  most  out  of  his 
land,  and  to  the  student  interested  in  the  "why's" 
and  the  "wherefore's"  of  agriculture  will  this  book 
appeal,   and   a   thoughtful,   painstaking   study   of  its 


PRACTICAL  FARMING 


pages  cannot  but  result  in  the  accumulation  of  much 

practical  and  profitable  knowledge. 

A  number  of  useful  tables  for  constant  reference 

in  the  back  of  the  book  add  greatly  to  the  value  of  the 

work. 

CONTENTS 


Preface 

I. 

The  Soil 

II. 

The  Physical  Character  of  Soils 

III. 

The  Relation  of  Soils  to  Moisture  and  Air 

IV. 

The  Anatomy  and  Physiology  of  Plants 

V. 

Plant  Food  in  the  Soil 

VI. 

Manures  and  Commercial  Fertilizers 

VII. 

Life  in  the  Soil 

VIII. 

Tillage  and  Its  Purposes 

IX. 

The  Washing  of  Soils  and  Methods  of  Pre- 

venting this  Loss 

X. 

Crop  Rotation  —  Its  Purpose  and  Practice 

XI. 

Crops  and  Cropping 

XII. 

The  Indian  Corn  Crop 

XIII. 

The  Wheat  Crop 

XIV. 

The  Oats  Crop 

XV. 

The  Cotton  Crop 

XVI. 

The  Tobacco  Crop 

XVII. 

The  Iiish  Potato  Crop 

XVIII. 

The  Hay  Crop 

XIX. 

How  the  Legumes  Aid  Us 

XX. 

The  Grasses 

XXI. 

The  Commercial  Fertilizers  for  Various  Crops 

XXII. 

Useful  Tables  for  Consunt  Reference 

Cloth.    12mo.    $1.50  net;  by  mail,  $1.62 


AMERICAN 
POULTRY 
CULTURE 

By  R.  B.  SANDO 

A  Complete  Handbook  of  Practical  and 

Profitable  Poultry  Keeping  for  the 

Great  Army  of  Beginners 

and  Small  Breeders 

THE  object  of  this  volume  is  to  furnish  reliable 
and  practical  information  on  the  profitable  care 
and  management  of  poultry.  The  author  has  en- 
deavored to  take  the  reader  into  the  field  of  practical 
poultry  work,  telling  him  what  to  do,  and  how  and 
when  to  do  it. 

Mr.  Sando  has  catered  especially  to  those  who 
desire  to  keep  only  a  small  flock  of  fowls  for  pleasure 
or  profit,  but  most  of  the  matter  in  his  book  will  also 
apply  to  poultry  keeping  on  an  extensive  scale. 

In  order  to  make  "American  Poultry  Culture" 
as  brief  and  yet  as  comprehensive  as  possible,  every- 
thing of  a  theoretical  or  imaginative  nature  has  been 
omitted,  as  well  as  all  unnecessary  things.  Mr. 
Sando  has  made  use  of  only  valuable  and  practical 


American  Poultry  Culture 

facts,  which  arc  the  result  of  his  personal  experience 
in  the  handling  of  fowls  on  both  a  large  and  a  small 
scale.  His  book  is  essentially  a  business  book  for 
busy  people. 

All  interested  in  the  reduction  of  the  living  ex- 
penses of  their  family  or  who  would  like  to  make  a 
few  dollars  at  a  pleasant  occupation,  should  read 
"American  Poultry  Culture." 

CONTENTS 

I.  Poultry  Keeping  and  Poultry  Keepers 

II.  Poultry  House  Construction 

III.  Plans  and  Specifications  of  Modern  Poultry  Houses 

IV.  Poultry  Yarding  and  Fencing 
V.  Poultry  Fixtures 

V'l.  Incubators  and  Brooders 

VII.  Breeds  Described 

VIII.  Selecting  a  Breed  —  Getting  a  Start 

IX.  Foods  and  Feeding 

X.  Hatching  and  Rearing  Chicks 

XI.  Rearing  Chicks  After  Brooding  Age 

XII.  The  Fancy 

XIII.  General  Information 

XIV.  The  Seasons  Affecting  Poultry  Keeping 
XV.  Parasites  and  Diseases  of  Poultry 

Illustrated.    Cloth.    12mo.    $1.50  net 
By  mail,  $1.62 


A.  G.  McCLURG  &  GO.,  Publishers 

New  York  CHICAGO  San  Francitco 


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